乳类食物中β-酪蛋白的结构及营养功能

β-casein of Milk:Structure and Nutritional Function

综述了人类母乳(以下简称母乳)和牛乳蛋白质中乳清蛋白与酪蛋白比例、相应蛋白质种类、含量及其营养特点,并重点叙述了酪蛋白的亚型及结构,母乳中含量最多的酪蛋白组分β-酪蛋白的消化特性、营养价值和促进钙铁等矿物质吸收、免疫调节和肠道健康促进等生物学功能的最新研究进展。由于牛乳蛋白质在组分含量和比例与母乳的差异,乳基婴幼儿配方粉中蛋白质的调整,既要考虑乳清蛋白和酪蛋白的比例,还需要进一步精细调整蛋白质亚组分的含量和比例,是当前乃至今后婴幼儿配方食品配方创新和工艺技术研发的重要方向。

This paper systematically summarized the ratio of whey proteins to caseins in human milk and cow milk,the related protein species and their content,and nutritional characteristics.It focused on the subtype and structure of caseins,as well as the research advances ofβ-casein on digestive properties,nutritional value,biological function for absorption acceleration,immunoregulation,intestine development.Based on the fact that there were much differences of protein constitute and content between human milk and cow milk or other animal milk,it was more important to adjust the ratio of whey proteins and caseins,as well as to remodel the profiles of protein subfractions for research and development of milk-based infant formula.