浓缩乳清蛋白

  • 网络whey protein concentrate;WPC
浓缩乳清蛋白浓缩乳清蛋白
  1. 近红外反射光谱法测定浓缩乳清蛋白品质的新方法

    A new method for determining whey protein concentrate characters by NIRS

  2. 转谷氨酰胺酶在提高鸡肉肠硬度的同时和非肉蛋白间有交互作用,其中酪蛋白和大豆蛋白能提高硬度,而卵清蛋白和浓缩乳清蛋白则显著降低了鸡肉肠的硬度(p<0.05)。

    Soy protein and casein increased hardness , and on the contrary , egg white and whey protein concentrate decreased hardness , respectively ( p < 0.05 ) .

  3. 本文采用两因素析因实验设计,研究了转谷氨酰胺酶和四种非肉蛋白(大豆蛋白、酪蛋白、卵清蛋白、浓缩乳清蛋白)对鸡肉肠出品率和硬度的影响。

    Effect of transglutaminase ( TGase ) and four non-meat proteins ( NMP )( including soy protein , casein , egg white and whey protein concentrate ) on hardness and yield of chicken sausage with two factors factorial experiment design were studied in this paper .