乳源免疫球蛋白是一类具有重要生物活性的蛋白质,广泛存在于牛乳及初乳中,在增强机体免疫、调节肠道健康等方面发挥关键作用。本文系统综述了乳源免疫球蛋白的含量分布、食品应用形式、稳定性影响因素及其结构与功能间的关系,重点探讨了其在婴儿配方食品、运动营养品及普通功能性食品中的实际应用与功效验证。同时,本文还分析了当前产业化过程中面临的技术挑战和监管环境,并对未来通过技术改良与标准建立推动其更广泛应用提出了展望,以期为相关功能食品的研发与应用提供理论参考和实践指导。
Milk-derived immunoglobulins are a class of biologically active proteins widely present in bovine milk and colostrum,playing a key role in enhancing immune function and regulating intestinal health. This paper systematically reviewed the content distribution,application forms in food,factors affecting stability,and the relationship between structure and function of milk-derived immunoglobulins,with a focus on their practical applications and efficacy validation in infant formula,sports nutrition products,and general functional foods. Additionally,the current technological challenges and regulatory environment in the industrialization process are analyzed. Prospects for promoting broader application through technological improvements and standard establishment are were proposed,aiming to provide theoretical reference and practical guidance for the development and application of related functional foods.
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