功能性乳制品功能特性及潜在机制研究进展  

Research progress on functional characteristics and potential mechanism of functional dairy products

作　　者：王娜 谢强[1] 陈小红[3] 宋涛 徐旨润 严钊 杨光 赵敏 WANG Na;XIE Qiang;CHEN Xiaohong;SONG Tao;XU Zhirun;YAN Zhao;YANG Guang;ZHAO Min(Smart Catering Collaborative Innovation Center,Wuxi Vocational Institute of Commerce,Wuxi 214153,China;Key Laboratory for Enzyme and Enzyme-like Material Engineering of Heilongjiang,College of Life Sciences,Northeast Forestry University,Harbin 150040,China;Tianjin Haihe Dairy Co.Ltd.,Tianjin 300400)

机构地区：[1]无锡商业职业技术学院智能餐饮协同创新中心,江苏无锡214153 [2]东北林业大学生命科学学院黑龙江省酶与类酶工程重点实验室,黑龙江哈尔滨150040 [3]天津海河乳品有限公司,天津300400

出　　处：《食品与发酵工业》2024年第3期345-356,共12页Food and Fermentation Industries

基　　金：2023年江苏省高等教育教学改革研究项目(2023JSJG189);无锡商业职业技术学院2023年度校级项目(KJXJ234)。

摘　　要：近年来,消费者对食品健康益处的认识不断提高,这极大程度地推动了功能性食品的发展。功能性乳制品是一类新兴的乳制品,在全球功能性食品市场中占据着重要地位。该文主要综述了功能性乳制品的分类、功能特性(调节肠道健康、提高认知能力、改善肥胖、降低糖尿病和心血管疾病的发生率、维持骨骼及口腔健康等)及其发挥重要功效的潜在机制,以期为功能性乳制品的开发和行业发展提供参考和借鉴。Increasing consumer awareness about the health benefits of food has given a major boost to the development of functional foods in recent years.Functional dairy products are an emerging dairy product that occupies an important position in the global functional food market.In this paper,the classification of functional dairy products,functional properties(modulation of intestinal health,improvement of cognition,improvement of obesity,reduction of the incidence rate of diabetes and cardiovascular diseases,and maintenance of bone and oral health),and the underlying mechanism of its important effects were reviewed,which would provide a reference for the development of functional dairy products and industry development.

关 键 词：功能性乳制品 来源 分类 功能特性 机制 

分 类 号：TS252.5[轻工技术与工程—农产品加工及贮藏工程]