超声预处理对磷酸化乳清分离蛋白乳化性的影响食品工程专业论文.docxVIP

CONTj强、『TSCONTENTS CONTj强、『TS CONTENTS Abstract in Chinese ． ． ． ．．I Abstract in English ． ． ．Ill I Introduction 1 1．1 Summarry ofWhey protein ．．1 I．1．1 Classification ofWhey protein ．． ．1 1．1．2 Component of the Whey protein 1 1．1．3 The functional characteristics of Whey protein ．．2 1．1．4 Applications in food industry ofWhey protein ． ．． ．． ．2 1．2 Modification technology protein ． ．3 1．2．1 The physical modification ．3 1．2．2 The chemical modification 3 1．2．3 The enzymatic modification ． ． ． ． ． ．．4 1．3 Summarry of ultrasonic 。 ．． ． ． ．．．5 1．3．1 Classification ofultrasonic ．．5 1．3．2 Applications in food industry ofultrasonic．．．．．．．．． ．．．．．．．．． ．．．．．．．．．．．． ．．．．． ．．．．．．．．．．．．．．．．．．．5 1．3．3 Research progress in protein modification ofultrasonic． ．． ．．．．． ．．． ．．6 1．4 Research progress ofWhey protein modification．．．．．．．．．．．．．．．．．．．．．．．．．．．．． ． ．．．．． ．．．．．．．．．．．．．．．．．．．6 1．4．1 Native research progress．．．．．．． ． ． ．．．．． ． ．．．． ．．．．． ．．．．．．．．．．．． ．．．．．．．． ． ．．．．．．．．．．．．．．．6 1．4．2 Foreign research progress ． ． ． ．． ．． ． ． ．．． ．7 1．5 The propose and the meaning of the research．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．． ．．．．．．．．．．．．．．．．． ．．．．． ．．．．．．．．7 1．6 Research contents ． ． ． ． ．7 ：!Materials and Methods．． ． ．． ．．． ． ． ．． ． ．． ．． ． ．． ． ．． ．．1 1 2．1 Materials and equipments．．． ．． ． ．．．． ．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．． ．．．．．．． ．．．．．．．． ．．．．．．．．．．．．．．．．．1 1 2．1．1 Materials and reagent．．．．．．．．．．．． ．．．． ． ．．．．．．．．． ．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．． ．．．．．．．．．．．．．．．．．．．．．．．．．1 1 2．1．2 Test equipment and instrument．．．．．．．．．．．．．．．．．．，．．．．． ．．．．．．．．．．．．