摘要
Ovomucin是禽蛋蛋白中一种十分重要而又特殊的蛋白质,具有重要的抗菌、抗病毒和抗凝血等生物活性,不仅具有重要的生物学研究意义,而且具有重要的医学、营养学和保健方面的开发价值。本文系统地综述鸡蛋清中Ovomucin的种类、分布、化学组成、理化性质、生物学活性及其分离纯化方法等研究进展。
Ovomucin is a sulphated egg white glycoprotein responsible for the gel structure of egg thick white, which has a lot of biological activities such as antibacterial, antiviral and anti-coagulant activity. Ovomucin has not only important bioresearch meaning, but also has other various medical, nutritional and sanitarian values. This paper is aiming to summarize the research progress in Ovomucin, including the distribution, structural and physicochemical property as well as its biological activities. The separation and purification technologies of Ovomucin were also reviewed. The article will provide a scientific basis for the application and development of Ovomucin as an effective ingredient and for the exploitation and utilization of poultry eggs resource.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第23期528-532,共5页
Food Science
基金
农业部现代农业产业技术体系建设专项资金资助项目
