介绍了乳体系中存在的生物活性成分及其生理功能,阐述了牛乳中乳铁蛋白、乳过氧化物酶体系、免疫球蛋白、生长因子、溶菌酶等5种重要生物活性成分随热处理强度发生的变化,分析了不同生物活性成分的热稳定性及分子结构的变化,为乳制品功能性领域的研究与开发提供理论参考。

The critical bioactive compounds and their physiological functions in the milk were introduced.Changes in activity or concentration of lactoferrin,lactoperoxidase system,immunoglobulins,growth factors and lysozyme were elaborated and thermal stability and molecular structure induced by heat treatment were also analyzed.It will provide the theoretical reference for the research and development in functional milk products.