China Dairy ›› 2025, Vol. 0 ›› Issue (12): 85-92.doi: 10.12377/1671-4393.25.12.13

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Functional Properties of Milk-derived Immunoglobulins and their Application in the Food Industry

ZHANG Zunhui1, GUO Lingling2   

  1. 1 Jinan Start-up Area Animal Husbandry and Veterinary Station,Sungeng Sub-district,Jinan Shandong 251402;
    2 Agricultural Comprehensive Service Center,Xiaoxue Sub-district,Qufu Jining Shandong 273150
  • Online:2025-12-25 Published:2026-01-14

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Abstract: 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.

Key words: immunoglobulin, milk-derived, functional food, stability, activity preservation

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