摘要
酪蛋白糖巨肽(Caseino Glycomacropeptide,简称CGMP)主要是κ—酪蛋白经凝乳酶降解产生的一类含有糖链的多肽,具有许多的生理活性功能和独特的营养特性,可广泛地应用于保健食品和医药品。综述了CGMP的一些生理功能研究进展以及其生产制备工艺的现状,同时也介绍了它在食品和医药品中的应用前景。
k-Casein glycomacropeptide (CGMP) is a kind of peptide bearing the carbohydrate chain, mainly derived from k-casein hydrolysate hydrolyzed by tenet. Because CGMP has many physiological functions and unique nutritional attributes, it can widely be used in the function food and medicine. In this paper, recent progress of physiological functions and methods of production of CGMP were reviewed, and the applications of CGMP in food and medicine were introduced.
出处
《食品科技》
CAS
北大核心
2003年第9期19-21,24,共4页
Food Science and Technology
基金
国家自然科学基金资助项目(30170685)。
