驴乳营养成分研究进展  

Progress in Research on the Nutritional Components of Donkey Milk

作　　者：李墨翰 刘爱成 赵闪闪 赵慧雯 张娟 宋婉莹 岳喜庆[1] 郑艳[1] LI Mohan;LIU Aicheng;ZHAO Shanshan;ZHAO Huiwen;ZHANG Juan;SONG Wanying;YUE Xiqing;ZHENG Yan(College of Food Science,Shenyang Agricultural University,Shenyang 110866,China)

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110866

出　　处：《乳业科学与技术》2022年第6期42-49,共8页JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY

基　　金：国家建设高水平大学公派研究生项目(202008210391);辽宁省“兴辽英才计划”科技创新领军人才项目(XLYC1902083);沈阳市科技局“双百工程”项目(Y17-0-028);沈阳农业大学研究生创新培育项目(2021YCXB04)。

摘　　要：驴乳因其乳清蛋白、乳糖、溶菌酶、不饱和脂肪酸和VC含量较高而酪蛋白及脂肪含量较低的特点,被誉为人乳的理想替代品,同时具有低致敏性、抑菌性和抗癌活性等多种生理功能。本文介绍驴乳的营养成分特点,包括蛋白质、氨基酸、脂肪、矿物质、维生素等,并与人乳、牛乳、水牛乳、羊乳和骆驼乳进行比较,以期为驴乳的综合加工与利用提供参考。Donkey milk is considered as an ideal substitute for human milk because of its high contents of whey protein,lactose,lysozyme,unsaturated fatty acids and vitamin C,and low contents of casein and fat.Additionally,donkey milk has various physiological functions,including hypoallergenic,bacteriostatic and anticancer activity.Thus,this review introduces readers to the nutritional composition of donkey milk,including proteins,amino acids,fats,minerals,vitamins.,and compares it with that of human milk,bovine milk,buffalo milk,goat milk,and camel milk,in order to provide useful information for the comprehensive processing and utilization of donkey milk.

关 键 词：驴乳 营养成分 蛋白质 氨基酸 脂肪 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]