浓缩乳清蛋白
- 网络whey protein concentrate;WPC
浓缩乳清蛋白-
近红外反射光谱法测定浓缩乳清蛋白品质的新方法
A new method for determining whey protein concentrate characters by NIRS
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转谷氨酰胺酶在提高鸡肉肠硬度的同时和非肉蛋白间有交互作用，其中酪蛋白和大豆蛋白能提高硬度，而卵清蛋白和浓缩乳清蛋白则显著降低了鸡肉肠的硬度（p<0.05）。
Soy protein and casein increased hardness , and on the contrary , egg white and whey protein concentrate decreased hardness , respectively ( p < 0.05 ) .
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本文采用两因素析因实验设计，研究了转谷氨酰胺酶和四种非肉蛋白（大豆蛋白、酪蛋白、卵清蛋白、浓缩乳清蛋白）对鸡肉肠出品率和硬度的影响。
Effect of transglutaminase ( TGase ) and four non-meat proteins ( NMP )( including soy protein , casein , egg white and whey protein concentrate ) on hardness and yield of chicken sausage with two factors factorial experiment design were studied in this paper .