牛初乳营养成分与其免疫球蛋白活性保持技术研究进展

牛初乳由高浓度的生物活性成分组成,具有调节肠道菌群、促进机体生长发育、增强人体免疫力的作用,是一种十分重要的功能性食品原料。免疫球蛋白是牛初乳中最重要的活性成分,但其在加工过程中损失较大。免疫球蛋白活性保持技术能够保护其免于热、酸和碱等不良环境的影响,进而提升牛初乳综合利用价值。文章综述了牛初乳的营养成分和牛初乳中免疫球蛋白主要活性保持技术的研究进展,并对其未来研究前景进行了展望。

Research progress of bovine colostrum nutritional components and maintenance technology of immunoglobulin activity

Bovine colostrum is composed of a high concentration of bioactive ingredients,which can regulate gut microbiota,promote growth and development of the host,as well as enhance the immunity of the host.Therefore,it is a very important functional food material.Immunoglobulins are the most key active component in bovine colostrum,however,the physiological activity of which is vulnerable to loss during processing,immunoglobulin activity retention technology can protect it from potentially denaturing conditions such as heat,acidity,and alkalinity,and thus improve the comprehensive utilization value of bovine colostrum.This article reviews the research progress of nutritional components of bovine colostrum and main immunoglobulin activity retention technology,and prospects for its future research prospects.