Author(s)

Ao Sun

Corresponding Author

Ao Sun

Abstract

Natural casein is recognized as a green and safe product in the world. It is a material with good nutritional value. It is mainly used to transport hydrophobic nutrients, so as to improve the internal solubility and emulsification stability, and enhance the probability of bioutilization. This content has shown a very wide range of application prospects in the current market development. On the basis of understanding the content of glycosylated casein preparation, this paper analyzed the specific results in depth according to the experimental method.

Keywords

Food maillard reaction, Glycosylation, Casein, Preparation, Performance