酪蛋白糖巨肽(GMP)的研究进展  

Research progress of casein glycomacropeptide

作　　者：李委红 刘会平[1] 孙娜新 陈沛 刘少娟[1] 刘旭辉 LI Weihong;LIU Huiping;SUN Naxin;CHEN Pei;LIU Shaojuan;LIU Xuhui(State Key Laboratory of Food Nutrition and Safety,Key Laboratory of Food Nutrition and Safety,Ministry of Educa-tion of China,College of Food Engineering and Biotechnology,Tianjin University of Science ＆ Technology,Tianjin 300457,China)

机构地区：[1]食品营养与安全国家重点实验室教育部食品营养与安全重点实验室天津科技大学食品工程与生物技术学院,天津300457

出　　处：《中国乳品工业》2018年第8期37-40,64,共5页China Dairy Industry

摘　　要：对酪蛋白糖巨肽的结构特性、制备与分析方法两方面的研究进展进行了综述,并对其生物活性进行了系统的概述,旨在为酪蛋白糖巨肽的分离纯化及生物功能研究提供参考。In the article, the research progress of GMP was reviewed from two aspects of the structure charactersfics, and production and ana- lyrical methods, and the main biological activities of GMP were discussed systematically, in order to provide references for researching on the separation and purification and biological functions of GMP.

关 键 词：酪蛋白糖巨肽 结构 分离纯化 分析方法 生物活性 

分 类 号：Q516[生物学—生物化学]