摘要
牛初乳富含很多营养成分,其中含有大量的免疫球蛋白,能够抵抗外界病毒侵害,增强机体自身免疫力,但在加工过程中,其活性受到很多因素影响。文中综述了温度、p H值、蛋白酶、超高压等因素对牛初乳免疫球蛋白稳定性的影响,对提高其稳定性的方法如食品添加剂保护法及微胶囊法的研究现状做出总结,为进一步开展牛初乳免疫球蛋白研究提供了参考。
Bovine colostrum has many nutrients with a lot of immunoglobulin. It can resist viruses and improve body immunity. But during processing, its activity was affected by many factors. The paper summarized the effect of factors on the stability of immunoglobulin in bovine colostrums, such as temperature, pH value, protease, ultra high pressure. Food additives and microencapsulation to improve the activity of immunoglobulin in bovine colostrums were also mentioned. It provided the useful information for the research of immunoglobulin in bovine colostrum in the fu- ture.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2015年第1期186-189,共4页
Food and Fermentation Industries
基金
国家星火计划项目(2011GA650001)
关键词
牛初乳
免疫球蛋白
稳定性
保护剂
微胶囊
bovine colostrum
immunoglobulin
stability
protective agent
microencapsulation
