不同熱處理的牛乳乳清蛋白成分的分析及營養(yǎng)價值的評定.pdf

1、東北農業(yè)大學碩士學位論文不同熱處理的牛乳乳清蛋白成分的分析及營養(yǎng)價值的評定姓名：李倩申請學位級別：碩士專業(yè)：食品科學與工程；食品科學指導教師：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