骆驼乳营养成分及生物学功能研究进展

Compositions and biological functions of camel milk:A review

骆驼乳营养丰富,含有多种对人类健康至关重要的活性成分,其蛋白质组成模式优,不含有易引起过敏反应的β-乳球蛋白,富含乳铁蛋白、免疫球蛋白、溶菌酶等生物活性物质。不饱和脂肪酸、维生素和矿物质含量丰富,脂肪消化率高。骆驼乳独特的营养组成赋予其多种生物学功能,相关研究已证明其具有降血糖、抑菌、降血压、抗氧化、调节肠道菌群等多种生理活性,且致敏性低。骆驼乳中的免疫球蛋白、乳铁蛋白、溶菌酶等活性成分易在热处理的影响下丧失活性,因此骆驼乳活性成分和生物学功能的保留程度是确定骆驼乳相关产品热处理技术的重要指标。由于产量与加工技术的限制,对骆驼乳的利用远低于其潜在价值,全面了解骆驼乳的营养成分及组成对于明确其生物学功能、保持营养价值、获得理想的骆驼乳产品、开发适应骆驼乳产品的热处理技术至关重要。本文主要对骆驼乳的营养成分、生物学功能和热稳定性进行阐述,为骆驼乳的开发和利用提供理论基础。

Camel milk is riches in nutrients and contains a variety of bioactive compounds that are essential for human health.Its proteins have excellent composition profile,and it does not containβ-lactoglobulin which causes allergies.Camel milk is rich in lactoferrin,immunoglobulin,lysozyme and other bioactive substances.It is also abundant in various unsaturated fatty acids,vitamins and minerals.The fat in camel milk is much easier to digest.Its unique nutritional compositions give camel milk a variety of biological functions.It has been proved that camel milk possesses many biological functions,such as lowering blood glucose,inhibiting bacteria,lowering blood pressure,resisting oxidation,regulating intestinal flora,and low sensitization.Heat-labile components such as immunoglobulin,lactoferrin and lysozyme in camel milk are easy to lose their biological activity after high-intensity heat treatment.Therefore,their retention in camel milk is an important indicator of heat treatment for camel milk products.Due to the limitation of yield and processing technology,the utilization of camel milk is far below its potential value.A comprehensive understanding of the compositions of camel milk is crucial to clarify its biological functions,maintain nutritional value,and develop heat treatment techniques adapted to camel milk products.This review explained the compositions,biological functions and thermal stability of camel milk to provide a theoretical basis for the development and utilization of camel milk.