黏蛋白功能特性及在食品营养评价中的应用

Functional Characteristics of Mucin and Its Application in Food Nutrition Evaluation

人体内部环境中,存在不同类型的黏蛋白,黏蛋白对维持人体正常功能具有极为显著的作用。近些年来,随着疾病预防以及营养学的普遍发展和进步,利用人体固有的元素提升人体的免疫力、补全人体免疫机制的方法已经得到了有效发展。在包括肠道在内的消化系统中,黏液是维持消化系统健康的重要保障,黏液当中最为有效的功能元素为黏蛋白,目前黏蛋白的作用机制尚未明确。本文针对黏蛋白的表现功效、生物学表现,及其在食品行业中的应用进行了概述,以期为该领域的发展提供一定的参考。

There are different types of mucins in the internal environment of the human body.Mucins play an extremely significant role in maintaining the normal function of the human body.In recent years,with the general development and progress of disease prevention and nutrition,the methods of enhancing human immunity and supplementing human immune mechanism have been effectively developed by using the inherent elements of the human body.In the digestive system including the intestinal,mucous is one of the important guarantee to sustain the health of the digestive system,and the most effective function of mucus elements is mucin.At present,the mechanism of action of mucin is not clear.In this paper,the performance efficacy,biological performance of mucin and its application in food industry were summarized,in order to provide some reference for the development of this field.