技术文摘 关键词:大豆，乳清蛋白，功能特性，应用现状 [gap=553]Key words:soy; whey proteins; functional character; application
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Milk and Whey proteins 奶和乳清蛋白质
Partially digested whey proteins 部分酶化乳清蛋白
whey soy proteins 大豆乳清蛋白
A proprietary blend of soy and whey proteins.
混合了所有黄豆以及乳清蛋白质。
Influencing factors on heat stability of whey proteins were analyzed by particle size analysis in the paper.
利用粒径分析法对影响乳清蛋白热稳定性的几个主要因素进行了研究。
When the degree of hydrolysis reach 20%, the foamability and foam stability of whey proteins hydrolysate got the best.
当水解程度在20%左右时，其水解产物的发泡力和泡沫稳定性为最佳。
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