乳过氧化物酶的特性及其在羊乳产业中的应用

羊乳富含维生素和蛋白质等营养物质，易被人体消化吸收，却也极利于微生物的生长，如何使用安全、便捷、成本低廉的保鲜方法促进羊乳产业的发展是必须要解决的现实难题。本文从乳过氧化物酶（lactoperoxidase，LP）的结构特性、组成成分、抑菌机理、热力学特性以及稳定性等方面进行论述，并综述了LP在羊乳产业中用于保鲜、检测对原料乳、干酪和发酵型乳制品的影响，为了解LP在羊乳产业的发展与应用提供参考。

Characteristics of Lactoperoxidase and Its Application in Ewe Milk Industry

Ewe milk is rich in nutrients such as vitamins and protein, which is easy to be digested and absorbed by the human but simultaneously is very conducive to the growth of microorganisms. How to use safe, convenient and low-cost preservation methods to promote the development of ewe milk industry is a realistic problem that must be solved. In this paper, the structure, composition, antibacterial mechanism, thermodynamic characteristics, stability, and other characteristics of lactoperoxidase are discussed in details, and its application in milk preservation and detection and its influence on fermented milk products and cheese are reviewed. The purpose of this review is to provide insights into the development and application of lactoperoxidase in ewe milk industry.