胶原蛋白的最新研究及应用进展  

The latest progress in research and application of collagen

作　　者：李小勇[1] 李洪军[1] 杜红霞[1] 穆莎茉莉[1] 

机构地区：[1]西南大学食品科学学院,重庆400716

出　　处：《食品科技》2006年第7期12-15,共4页Food Science and Technology

摘　　要：胶原蛋白是细胞外基质(ECM)的主要成分,对维持皮肤、血管壁弹性,保持毛发、指甲柔软亮泽,提高软骨的润滑性等都有重要作用。由于其独特的理化性质和优良的生物相容性,在许多领域得到了广泛应用。综述了胶原蛋白的基本特征,与健康之间的关系,以及在食品、医疗、化妆品中的最新应用进展。Collagen is the main component of extra-cellular matrix （ECM）. It is very important to maintain the flexibility of skin and blood vessel, keep hair and nail soft and lustrous, improve the lubricative property of cartilage. Collagen has gained application in various fields for its unique physiochemical property and excellent biocompatibility. The basic property of collagen, the relationship between health and collagen, and the latest applications in food industry, medical treatment, cosmetic industry are reviewed.

关 键 词：胶原蛋白 最新进展 应用 健康 

分 类 号：TS201.2[轻工技术与工程—食品科学]