| 乳品加工技术对乳中免疫球蛋白的影响 |
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| 引用本文： | 张春刚,王加启,刘光磊,程金波,卜登攀,周凌云,魏宏阳,赵国琦. 乳品加工技术对乳中免疫球蛋白的影响[J]. 中国畜牧兽医, 2007, 34(9): 64-66 |
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| 作者姓名： | 张春刚 王加启 刘光磊 程金波 卜登攀 周凌云 魏宏阳 赵国琦 |
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| 作者单位： | 1.中国农业科学院北京畜牧兽医研究所，动物营养学国家重点实验室，北京 100094； 2.扬州大学动物科学与技术学院，扬州 225009 |
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| 基金项目： | 中国农业科学院北京畜牧兽医研究所青年基金;国际科技合作项目 |
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| 摘 要： | 乳品作为一种营养丰富而全面的理想食品，在人民的膳食结构中占有十分重要的地位。随着人民生活水平的提高，乳及乳制品消费量将会大幅度增加，因而乳品加工业将是一个有着广阔前景的食品行业。作者主要结合国内外的研究，综述了乳品加工技术对乳中免疫球蛋白的影响，为更好的进行功能性乳品加工和保持乳中免疫球蛋白提供一定的参考。
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| 关 键 词： | 牛奶 免疫球蛋白 热稳定性 高压 干燥 |
| 文章编号： | 1671-7236（2007）09-0064-03 |
| 修稿时间： | 2007-06-09 |
Effects of Dairy Product Processing Technology on Immunoglobulins in Milk |
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| ZHANG Chun-gang,WANG Jia-qi,LIU Guang-lei,CHENG Jin-bo,BU Deng-pan,ZHOU Ling-yun,WEI Hong-yang,ZHAO Guo-qi. Effects of Dairy Product Processing Technology on Immunoglobulins in Milk[J]. China Animal Husbandry & Veterinary Medicine, 2007, 34(9): 64-66 |
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| Authors: | ZHANG Chun-gang WANG Jia-qi LIU Guang-lei CHENG Jin-bo BU Deng-pan ZHOU Ling-yun WEI Hong-yang ZHAO Guo-qi |
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| Affiliation: | 1. State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100094,China； 2.College of Animal Science and Technology of Yangzhou University, Yangzhou 225009,China |
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| Abstract: | The dairy product is nutritional and comprehensive food.It holds the extremely important status in people's meals structure.Along with the enhancement of people's living level,the dairy and the dairy products consumption will increase at a large scale,thus the dairy product processing industry will be the broad prospect food manufacture.This article mainly summarized the effects of dairy product processing technology on the immunoglobulins according to the domestic and foreign research.It could provide the certain references for better functional dairy product processing and the maintenance the immunoglobulins in milk. |
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| Keywords: | milk immunoglobulins heat stability high pressure drying |
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