牛初乳营养组成和功能特性研究进展  

Research Advances in the Nutrient Composition and Functional Characteristics of Bovine Colostrum

作　　者：韩立华 朱师晨 Mike WEISER 毛学英[1] HAN Lihua;ZHU Shichen;Mike WEISER;MAO Xueying(Key Laboratory of Functional Dairy,Ministry of Education,College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China;APS BioGroup,Inc.,Phoenix 85034,USA)

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]美国APS生物集团,美国亚利桑那菲尼克斯85034

出　　处：《食品科学》2023年第13期397-407,共11页Food Science

基　　金：家畜产业技术体系北京市创新团队项目(BAIC05-2022)。

摘　　要：牛初乳是指奶牛自然分娩后最初几天内所分泌的乳汁,富含乳铁蛋白、免疫球蛋白、溶菌酶、乳过氧化物酶、抗菌肽和生长因子等多种活性成分。牛初乳特殊的营养组成赋予其调节免疫、改善胃肠道健康、促进骨骼健康以及加速伤口愈合等多种生物学活性,因此,牛初乳作为一种功能乳品或功能性乳基料受到广泛关注。本文对牛初乳的营养成分、生物学功能和加工稳定性等方面进行详细阐述,以期为牛初乳的开发应用和规范化生产提供参考。Bovine colostrum is the milk secreted by cows in the first few days after natural birth.It is rich in lactoferrin,immunoglobulin,antimicrobial peptides,growth factors and other active ingredients.The special nutritional composition of bovine colostrum endows it with a variety of biological activities,such as regulating immunity,improving gastrointestinal health,improving bone health and promoting wound healing.Therefore,bovine colostrum has attracted extensive attention as a functional food or functional milk ingredient.In this paper,the nutritional composition,biological functions and processing stability of bovine colostrum are described in detail,aiming to provide a reference for the development,application and standardized production of bovine colostrum.

关 键 词：牛初乳 营养组成 生物学功能 加工稳定性 牛初乳产品 

分 类 号：TS201.4[轻工技术与工程—食品科学]