作　　者： ; ; ; ; ; ;

机构地区： 广东省农业科学院

出　　处： 《食品科学》 2009年第23期456-459,共4页

摘　　要： 在食品行业中,蛋黄的需求量较大,而蛋清常常作为废弃物被丢弃,这既造成了环境污染,也浪费了宝贵的蛋白质资源,因此亟需开展蛋清的综合利用研究。目前国内外对蛋清研究的热点主要集中在溶菌酶的提取方法、蛋清的冷杀菌技术、蛋清的功能性质以及蛋清的酶水解物生物活性4个方面,因此本文从这4个方面综述了近年来对蛋清利用的研究进展。 In some food industries, the demand for egg yolk was large, and egg white was often discarded as waste, which not only causes environmental pollution, but also wastes this valuable protein resource. Therefore, the comprehensive utilization of egg white is urgent. The research at home and abroad is currently focused on lysozyme extraction methods, egg white cold sterilization technology, the functional properties and the biological activities of egg white hydrolysates, and recent progress on the 4 aspects were reviewed in this article.

关 键 词： 蛋清 溶菌酶 冷杀菌技术 功能性质 水解物

领　　域： [轻工技术与工程] [轻工技术与工程] [农业科学] [农业科学]