消除乳清蛋白中β-乳球蛋白致敏性的研究进展

被引：14

作者：

李永涛 ^{[1
]}

张兰威 ^{[2
]}

孔保华 ^{[1
]}

机构：

[1] 东北农业大学食品学院

[2] 哈尔滨工业大学食品学院

来源：

东北农业大学学报 | 2009年 / 40卷 / 07期

关键词：

乳清; β-乳球蛋白; 致敏性消除;

D O I：

暂无

中图分类号：

R151 [营养学];

学科分类号：

100403 [营养与食品卫生学];

摘要：

现阶段的婴儿配方奶粉添加脱盐牛乳清粉以调节乳清与酪蛋白的比例,而乳清粉中含有大量的β-乳球蛋白,β-乳球蛋白可能引起婴幼儿的食物过敏,文章就消除乳清中β-乳球蛋白致敏性的研究进展进行了详尽阐述。

引用

页码：136 / 139

页数：4

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