不同熱處理的牛乳乳清蛋白成分的分析及營(yíng)養(yǎng)價(jià)值的評(píng)定.pdf

1、東北農(nóng)業(yè)大學(xué)碩士學(xué)位論文不同熱處理的牛乳乳清蛋白成分的分析及營(yíng)養(yǎng)價(jià)值的評(píng)定姓名：李倩申請(qǐng)學(xué)位級(jí)別：碩士專業(yè)：食品科學(xué)與工程；食品科學(xué)指導(dǎo)教師：霍貴成20120620AbstractTheAnalysisOfIngredientsInDiffer’entHeat—treatedMilkWheyProteinAndAssessmentOfNutritionalValueAbstractNewborninfantistheinitialsta

2、geoflife，isthemostrapidphaseofgrowthanddevelopmentTheyrequirealotofnutrition，especiallythehighdemandofpr‘oteinLackofproteinisabletoaffectthedevelopmentofinfantbrainandthehealthforalifetimeButthedigestionandabsorptionincr

3、adlearenotprefect，andthisiscontradictwithhi【ghnutritiontheyneed，bothofdigestionandnutritionpronetodisturbanceThereforethefoodthatsuitableforinfancyisveryimportantforgrowthAccordingtothecharacteristicsoftheinfant，undoubte

4、dlyhumanmilkisthenaturalfoodwithadvantageswhichisbetterthananyothermilkproductsHoweverthefeedingrateofhumanmilkislowinourcountryatpresentbecauseofhealthconditionsandworkrequirementBovinemilkisbelievedtobethebestchoicefor

5、infantformulaingredilentsowetopossessingplentifulnutritionandbroadsourcesWheyproteinisoftenaddedimotheforthcominginfantformulatoadjusttheratioofcaseintowheyproteinWheyproteinhasasignificanteffectonthegrowthanddevelopment

6、ofthebabyWheyproteincanprovidealotofHighqualityproteinforbabygrowthwhichcanbedigestedandabsorbedeasilytobabyandhaveinfluencetothebabysimmunefunctionHowevermanyheattreatmentsareintheprocessingofdesalinatedwheypowdersuchas

7、pasteurizationandspraydryingTheseheattreatmentswillleadtodenaturationofdesalinatedwheypowderandreducebothofthenutritionalvalueanddigestibilityInthisstudythemilkasrawmaterial，removethecaseinprecipitatedbyacidcogulationand

8、getthewheyproteinDeterminethec【lactalbuminandf)lactoglobulindenaturationrateindifferentheatingtemperatureandtimebyusinghighperformanceliquidchromatographicdeterminationofwheyprotein，andgetalmostcompletelydenaturedwheypro

9、teinTheexperimentalresultsshowthatheatingispositivelycorrelatedtothemilkwheyproteindenaturationrate，and[MactoglobulinisnotreversiblereactionofthermalstabilityislowerthanⅨlactalbumin95。Cheating20min，wheyproteindenaturatio

10、nis9227％Determinationofthemainingredients(protein，carboh)7dratesandaminoacids)oftheacidwheypowder(unheatedwhey)，thepasteurizedwheypowder(85℃，15swhey)，thedenaturedwheypowder(95。C，20minwhey)andthedesalinatedwheypowder(comm