羊奶的功能特性及其掺假鉴别方法研究进展

Progress on Functional Characteristics and Adulteration Identification of Goat Milk

乳及乳制品能够为人体提供多种营养组分,如蛋白质,脂肪,碳水化合物,矿物质及维生素等等。而近些年来,羊奶因其丰富的营养特性而在世界范围内越来越受到欢迎。具体而言,其干物质的含量较牛奶稍高。并且,羊奶中的过敏源蛋白质较低,可降低人体的过敏现象。此外,羊奶脂肪球较小、脂肪碳链短,乳糖不耐发生率较低。羊奶还可作为一种天然的抗生素,能够提高人体免疫力。因而,羊奶作为一种营养食品,适宜多种特殊人群食用,尤其适合孕妇,老人和小孩。伴随着羊奶价值的升高,羊奶掺假的问题也逐渐凸显,开发检测羊奶掺假的方法变得尤为必要。本文对羊奶的营养成分、功能特性以及羊奶掺假鉴别方法进行综述,旨在为今后羊奶产品的开发与品质提升提供理论参考。

Milk and dairy products provide an wide variety of nutrition for the human body,such as proteins,fats,carbohydrates,minerals,vitamins,etc.In recent years,goat milk is widely consumed in the world because of its rich nutritional characteristics.Specifically,the dry matter content of goat milk is slightly higher than that of cow milk.Moreover,goat milk has lower allergen protein content,which can reduce the allergic phenomenon of human body.In addition,goat milk has smaller fat globules,shorter-chain fatty acids and low incidence of lactose intolerance.Goat milk can also be used as a natural antibiotic to improve human immunity.Therefore,as a nutritional food,goat milk is suitable for a variety of special people,especially pregnant women,the elderly and children.With the increase in the value of goat milk,the problem of goat milk adulteration has gradually become prominent,and it is particularly necessary to develop methods to detect goat milk adulteration.Therefore,the nutritional composition,functional characteristics and adulteration methods of goat milk were reviewed in this research,in order to provide theoretical reference for future research on development and quality improvement of goat milk products.