| 降血脂牛乳中功能性成分与乳蛋白的相互作用对降脂效果的影响 |
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| 引用本文： | 吴尚,梁肖娜,吴尚仪,韩宏娇,孔繁华,岳喜庆,杨梅.降血脂牛乳中功能性成分与乳蛋白的相互作用对降脂效果的影响[J].乳业科学与技术,2018,41(6):6-11. |
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| 作者姓名： | 吴尚 梁肖娜 吴尚仪 韩宏娇 孔繁华 岳喜庆 杨梅 |
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| 作者单位： | 沈阳农业大学食品学院,辽宁 沈阳,110866 |
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| 基金项目： | “十二五”农村领域国家科技计划项目（2013BAD18B03-02） |
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| 摘 要： | 通过研究酪蛋白和乳清蛋白对表没食子儿茶素（epigallocatechin，EGC）抑制胰脂酶活性能力的影响及其对EGC和功能性成分混合液抗氧化活性、β-葡聚糖和功能性成分混合液抑制胆固醇胶束溶解度的影响，探究功能性成分与乳蛋白的相互作用对降血脂牛乳中功能性成分降血脂能力的影响。结果表明：乳蛋白能降低功能性成分对胰脂酶活性的抑制作用、降低功能性成分的抗氧化能力和抑制胆固醇胶束溶解度的能力。
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| 关 键 词： | 乳蛋白 降血脂 功能性成分 体外研究 |
Influence of Interaction between Functional Components and Milk Protein in Lipid-Lowering Milk on Lipid-Lowering Effect |
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| WU Shang,LIANG Xiaona,WU Shangyi,HAN Hongjiao,KONG Fanhua,YUE Xiqing,YANG Mei.Influence of Interaction between Functional Components and Milk Protein in Lipid-Lowering Milk on Lipid-Lowering Effect[J].JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY,2018,41(6):6-11. |
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| Authors: | WU Shang LIANG Xiaona WU Shangyi HAN Hongjiao KONG Fanhua YUE Xiqing YANG Mei |
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| Institution: | (College of Food Science, Shenyang Agricultural University, Shenyang 110866, China) |
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| Abstract: | In order to understand the influence of interaction between the functional components and milk proteins in lipidlowering
milk on the effectiveness of the functional components, we investigated the influence of casein and whey protein
on the inhibitory effect of epigallocatechin (EGC) against pancreatic lipase, and we also determined the influence on the
antioxidant activity of a mixture of EGC and the functional components as well as the influence on the inhibitory effect of a
mixture of β-glucan and the functional components on the solubility of cholesterol-containing micelles. The results showed
that milk protein could reduce the inhibitory effect of the functional components on pancreatic lipase activity, and decrease
their antioxidant activity and their ability to inhibit the solubility of cholesterol-containing micelles. |
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| Keywords: | milk protein hypolipidemic effect functional ingredients in vitro study |
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