鸡蛋蛋黄生物活性成分的开发现状  

Recent Development of Bioactive Components from Egg Yolk

作　　者：唐传核[1] 姚玉静[1] 彭志英[1] 杨晓泉[1] 

机构地区：[1]华南理工大学食品与生物工程学院,广州510640

出　　处：《中国食品学报》2001年第1期64-67,共4页Journal of Chinese Institute Of Food Science and Technology

摘　　要：简述了鸡蛋的结构以及蛋黄成分组成。同时综述了蛋黄中磷脂类、活性蛋白质类以及涎酸类化合物等活性成分的生理功能以及制备方法进展,包括有蛋黄油、蛋黄卵磷脂、卵黄高磷蛋白、低密度脂蛋白、卵黄球蛋白、涎酸、涎酸低聚糖以及涎酸糖肽等。The structure of egg and its yolk components were summerized. The physiological functions and preparation such as lipids and bioactive proteins and sialic acids from yolk were reviewed. Those bioactive components include yolk oil, yolk lecthin, phosvitin, VLDL, livetin, sialoligosaccharide, sialylglycopeptide and sialic acids.

关 键 词：鸡蛋蛋黄 生物活性成分 生理功能 开发 食品 

分 类 号：S879.3[农业科学—畜牧兽医]