山羊乳蛋白的营养特性及其生物活性研究进展  

Research Progress in Nutritional Characteristics and Biological Activities of Goat Milk Protein

作　　者：冯莉[1] 武莹敏 刘璇璇 韩玉婷 曹云刚 范鑫 黄峻榕[1] FENG Li;WU Yingmin;LIU Xuanxuan;HAN Yuting;CAO Yungang;FAN Xin;HUANG Junrong(School of Food Science and Engineering,Shaanxi University of Science&Technology,Xi'an 710021,Shaanxi,China)

机构地区：[1]陕西科技大学食品科学与工程学院,陕西西安710021

出　　处：《食品研究与开发》2023年第22期168-173,共6页Food Research and Development

基　　金：陕西省重点研发计划项目(2020NY-136);西安市未央区科技计划项目(202310)。

摘　　要：蛋白质是衡量山羊乳品质的重要指标之一。山羊乳蛋白不仅营养价值高、致敏性低、易消化吸收,还具有抗氧化、抑菌、抗病毒等多种生物活性,应用前景十分广泛。目前,山羊乳蛋白的综合利用尚处于初级阶段,一定程度上制约着羊乳产业的健康、快速发展。鉴于此,该文概述山羊乳蛋白的组成及营养特性,并重点阐述近期国内外关于山羊乳蛋白生物活性的研究进展,以期为山羊乳蛋白的综合利用以及功能性羊乳制品的开发提供参考。Protein is one of the important indicators to measure the quality of goat milk.Goat milk protein is characterized by high nutrition,low allergenicity,and easy digestion and absorption.Moreover,it has many biological activities,such as antioxidant,antibacterial,and antiviral activities,thus demonstrating a broad application prospect.At present,the immature comprehensive utilization of goat milk protein restricts the healthy and rapid development of the goat milk industry to a certain extent.Therefore,the composition and nutritional properties of goat milk protein were summarized,and the research progress in the biological activities of goat milk protein was reviewed,with a view to providing a reference for the comprehensive utilization of goat milk protein and the development of functional goat milk products.

关 键 词：山羊乳蛋白 组成 营养特性 生物活性 发展趋势 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]