乳铁蛋白对配方乳溶液益生菌存活率的影响

The Effect of Lactoferrin on the Survival Rate of Probiotics in Formula Milk

乳铁蛋白是在母乳中发现的一种铁结合糖蛋白,是母乳中非常重要的一种具有免疫功能的营养物质。该试验研究了同时添加益生菌和乳铁蛋白的配方奶粉在冲调后乳铁蛋白对益生菌活性的影响。结果表明,益生菌奶粉冲调低温冷藏存放24 h内,配方乳的益生菌的数量不会出现明显的降低。乳铁蛋白添加量在50 mg/100 g内的配方奶粉中益生菌质量分数几乎没有变化。而乳铁蛋白在高添加量(大于50 mg/100 g)时,益生菌的质量分数有下降趋势。

Lactoferrin, an iron-binding glycoprotein found in breast milk, is a very important immunological nutrient in breast milk. The effect of lactoferrin on the probiotic activity of formula milk powder with both probiotics and lactoferrin was studied. The results showed that the number of probiotics in the formula milk powder was not significantly reduced within 24 h after being stored in cold storage. There was little change in probiotics in formula with lactoferrin content of 50 mg/100 g.However, the content of probiotics tended to decrease at a high dosage(greater than 50 mg/100 g).