乳糖在人体内的营养特性  

Lactose in the Human Body's Nutritional Characteristics

作　　者：魏奎[1] 谷庆芳[1] 

机构地区：[1]河北旅游职业学院,河北承德067000

出　　处：《食品研究与开发》2012年第3期187-189,共3页Food Research and Development

摘　　要：乳糖是乳中惟一的碳水化合物,最易被人体吸收,被人体吸收后可变成多肽、氨基酸和脂肪酸,从而提高乳蛋白和乳脂的利用率。由于乳糖酶的缺乏,许多患有乳糖不耐受的人不能食用乳制品。从乳糖的含量、乳糖的消化代谢过程和乳糖不耐受的分类以及乳糖的营养功能进行阐述。Lactose is the only carbohydrates of the milk,the most easily absorbed into the human body,which can be absorbed by the body into a peptide,amino acids and fatty acids to improve the milk protein and fat utilization.Due to the lack of lactase,many suffering from lactose intolerance can not eat dairy products,this article introduces the lactose content,the process of lactose digestion and metabolism and the classification of lactose intolerance,as well as lactose nutritional functions.

关 键 词：乳糖 乳糖不耐受 营养特性 

分 类 号：R151[医药卫生—营养与食品卫生学]