Morr C V, Ha E Y
Department of Food Science and Technology, Ohio State University, Columbus 43210-1097.
Crit Rev Food Sci Nutr. 1993;33(6):431-76. doi: 10.1080/10408399309527643.
Substantial progress has been made in understanding the basic chemical and structural properties of the principal whey proteins, that is, beta-lactoglobulin (beta-Lg), alpha-lactalbumin (alpha-La), bovine serum albumin (BSA), and immunoglobulin (Ig). This knowledge has been acquired in terms of: (1) procedures for isolation, purification, and characterization of the individual whey proteins in buffer solutions; and (2) whey fractionation technologies for manufacturing whey protein concentrates (WPC) with improved chemical and functional properties in food systems. This article is a critical review of selected publications related to (1) whey fractionation technology for manufacturing WPC and WPI; (2) fundamental properties of whey proteins; and (3) factors that affect protein functionality, that is, composition, protein structure, and processing.
在理解主要乳清蛋白，即β-乳球蛋白（β-Lg）、α-乳白蛋白（α-La）、牛血清白蛋白（BSA）和免疫球蛋白（Ig）的基本化学和结构特性方面已经取得了重大进展。这些知识是通过以下方式获得的：（1）在缓冲溶液中分离、纯化和表征单个乳清蛋白的程序；（2）用于制造在食品体系中具有改善的化学和功能特性的乳清蛋白浓缩物（WPC）的乳清分级技术。本文是对与以下方面相关的选定出版物的批判性综述：（1）制造WPC和WPI的乳清分级技术；（2）乳清蛋白的基本特性；（3）影响蛋白质功能的因素，即组成、蛋白质结构和加工。
