驴乳营养特性及其活性成分热稳定性研究进展  

Research Progress on Composition Characteristics and Heat Stability of Bioac⁃tive Components of Donkey Milk

作　　者：赵家乐 韩立华 杜军 杜裕和 周丽萍 毛学英[1] ZHAO Jiale;HAN Lihua;DU Jun;DU Yuhe;ZHOU Liping;MAO Xueying(College of Food Science and Nutritional Engineering,China Agricultural University,Key Laboratory of Functional Dairy,Ministry of Education,Beijing 100083,China;Xinjiang Kunlun Lvyuan Agricultural Technology Development Co.Ltd.,Hetian 848000,China)

机构地区：[1]中国农业大学食品科学与营养工程学院教育部北京市共建功能乳品重点实验室,北京100083 [2]新疆昆仑绿源农业科技发展有限责任公司,新疆和田848000

出　　处：《中国乳品工业》2021年第9期38-43,共6页China Dairy Industry

基　　金：“十三五”国家重点研发计划食品安全关键技术研发专项(2019YFC1605000);国家自然科学基金科学基金项目(31871806);北京市奶牛产业创新团队(BAIC06-2021)。

摘　　要：驴乳含有丰富的乳糖和乳清蛋白,且被证明是婴儿时期良好的母乳替代品,并能够用于牛乳蛋白过敏症的患者。近年来,驴乳的营养价值和功能特性逐渐受到关注,相关研究持续增加,本文详细介绍了驴乳的组成成分和营养特性,并将其与牛乳和人乳进行对比分析,阐述了驴乳溶菌酶、乳铁蛋白、免疫球蛋白以及生物活性肽的功能特性及抑菌作用机制,总结了驴乳活性成分的热稳定性,旨在为驴乳的深入研究与开发利用提供理论基础。Donkey milk is rich in lactose and whey protein.It has been proven to be a good breast milk substitute during infancy,and can be used for patients with cow milk protein allergy.In recent years,the nutritional value and functional properties of donkey milk have gradually attracted attention,and related research has continued to increase.In this review,the basic composition,nutritional properies of donkey milk and the comparative analysis of donkey milk,cow milk and human milk are summarized.Also,The functional properties and antibacterial mechanism of lysozyme,lactoferrin,immunoglobulin and bioactive peptides are described.In addition,the heat stability of the active components in donkey milk is summarized,aiming to provide a basis for further development and utilization of donkey milk.

关 键 词：驴乳 组成成分 抑菌活性 热稳定性 

分 类 号：S822[农业科学—畜牧学] TS252.1[农业科学—畜牧兽医]