免疫活性蛋白的开发及其在乳制品中的应用

Studies on Immunomodulating Protein and Application in Dairy Products

母乳化奶粉目前的研究重点是模拟母乳中具有生物免疫活性的功能因子，其中最重要的有免疫球蛋白 （Ｉｍｍｕｎｏｇｌｏｂｕｌｉｎ）、转铁蛋白（Ｔｒａｎｓｆｅｒｒｉｎ）及溶菌酶（Ｌｙｓｏｚｙｍｅ）。美国及日本的公司已开发了含免疫球蛋白或乳铁蛋白等活性物质的婴儿配方奶粉，我国刚开始这方面的工作。 鸡蛋被认为是丰富和优良的高生物活性免疫球蛋白、转铁蛋白及溶菌酶的资源。但由于分离的难度较大，除溶菌酶外，还没有工业化生产的报道，从而影响了它的广泛应用。 浙江长兴艾格生物制品有限公司在国家“八五”重点科技（攻关）项目——“鸡蛋中免疫球蛋白的分离提取”的基础上，通过对中试工艺的进一步改良，生产出了含优质高生物活性的蛋黄免疫球蛋白和转铁蛋白的免疫复合产品。为开发生物免疫活性的婴儿配方奶粉奠定了良好的基础。

Studies of infant milk focus on bioactive functional factors. The most important factors are immunoglobulin, transferrin and lysozyme. American and Japanese companies had developed new functional infant milk with immunoglobulin and transferrin. Egg has been recognized as a convenient and excellent resource of immunoglobulin and transferrin. However, except lysozyme, they had not found widespread use as one might expect. This can apparently be attributed mostly to difficulties in isolation from egg. Zhejiang Changxing AGS Biological Product Company Ltd. have produced high bioactive complex product with immunoglobulin and transferrin based on 'Eighth five--year' National Science Research Project. It will establish a sound foundation for development of functional infant milk.