酪蛋白糖巨肽的生理功能及发展前景  

PHYSIOLOGICAL FUNCTIONS OF CASEIN GLYCOMACROPEPTIDES AND IMPROVED PROSPECTS

作　　者：高志芳[1] 钱方[1] 陈莉[1] 聂会忠[1] 

机构地区：[1]大连轻工业学院生物与食品工程学院,辽宁大连116034

出　　处：《食品研究与开发》2007年第3期183-185,共3页Food Research and Development

摘　　要：酪蛋白糖巨肽(Casein Glycomacropeptide,简称CGMP)是一种含有唾液酸的糖肽,用凝乳酶或酸性蛋白酶水解牛乳酪蛋白(主要是κ-酪蛋白),乳清中含有CGMP。简述CGMP的化学结构、制备、检测方法、生物活性、研究现状及应用前景。κ -Casein glycomacropeptides （CGMP） are peptides bonded with sialic acid which are produced by reacting milk. κ -casein with rennet or pepsin and are present in cheese whey. In this paper, the chemical structure, methods of production, detection, bioactivities and recent progress of physiological functions of CGMP were reviewed.

关 键 词：酪蛋白糖巨肽 制备方法 生物活性 

分 类 号：TS201[轻工技术与工程—食品科学]