beta-lactoglobulin
供应商赞助商 Supplier Sponsors
类别 Category:antistatic and conditioning agents
美国 US/欧盟 EU/ fda / jecfa / fema / Flavis / 文献 Scholar /专利 Patent :
物理性质 Physical Properties:
感官特性 Organoleptic Properties:
化妆品信息 Cosmetic Information:
供应商 Suppliers:
安全信息 Safety Information:
使用安全信息 Safety in Use Information:
安全参考 Safety references:
参考资料 References:
其他资料 Other Information:
潜在搅拌机 Potential Blenders and 核心 core components note
潜在用途 Potential Uses:
存在（自然 Occurrence (nature, food, 其他） other):note
同义词 Synonyms:
文章 Articles: | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
笔记 Notes: 牛和许多其他哺乳动物的牛奶中的主要乳清蛋白 The major whey protein in the milk of cows and many other mammals, 约占总蛋白质的50％。乳清浓缩物（通过超滤获得）和乳清固体（通过喷雾干燥获得）的主要成分 comprising about 50% of the total protein. A major component of whey concentrates (obtained by ultrafiltration) and whey solids (obtained by spray drying), 1-二甲基乙基酯苯甲酰基叔丁基过氧化苯甲酰基叔丁基过氧化叔丁氧基苯甲酸酯叔丁基过氧化苯甲酸酯叔丁基过氧化苯甲酸酯esperox叔丁基对羟基苯甲酸对甲基2-甲基-2-丙酯苯过氧化苯甲酸酯过苯甲酸叔丁基酯过苯甲酸 used to improve the functional and nutritional properties of many foodstuffs. Undergoes ready thermal denaturation and crosslinking with casein and other proteins in whey to form a coagulate known as lactalbumin (not to be confused with a-lactabumin) which is also used for protein fortification of foods
| |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||