Research progress of bovine colostrum nutritional components and maintenance technology of immunoglobulin activity

  • YANG Hong ,
  • LIU Aiguo ,
  • LIU Lizeng ,
  • QIANG Feng ,
  • YANG Yi
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  • 1(Tianjin Key Laboratory of Food and Biotechnology,College of Biotechnology and Food Science,Tianjin University of Commerce,Tianjin 300134,China)
    2(Tianjin Mingzhe Tianyi Technology Co.Ltd.,Tianjin 300131,China)
    3(Bitterst (Tianjin) Trading Co.Ltd.,Tianjin 300300,China)

Received date: 2021-04-23

  Revised date: 2021-05-23

  Online published: 2022-03-04

Abstract

Bovine colostrum is composed of a high concentration of bioactive ingredients,which can regulate gut microbiota,promote growth and development of the host,as well as enhance the immunity of the host.Therefore,it is a very important functional food material.Immunoglobulins are the most key active component in bovine colostrum,however,the physiological activity of which is vulnerable to loss during processing,immunoglobulin activity retention technology can protect it from potentially denaturing conditions such as heat,acidity,and alkalinity,and thus improve the comprehensive utilization value of bovine colostrum.This article reviews the research progress of nutritional components of bovine colostrum and main immunoglobulin activity retention technology,and prospects for its future research prospects.

Cite this article

YANG Hong , LIU Aiguo , LIU Lizeng , QIANG Feng , YANG Yi . Research progress of bovine colostrum nutritional components and maintenance technology of immunoglobulin activity[J]. Food and Fermentation Industries, 2022 , 48(3) : 298 -303 . DOI: 10.13995/j.cnki.11-1802/ts.027799

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