摘要
总结了糖尿病特殊医学用途配方食品的设计原则,并着重对其蛋白质设计进行分析。梳理汇总了乳源生物活性蛋白及其肽的抗糖尿病作用,包括酪蛋白、乳清蛋白以及其水解物的作用机制、相关的体内和体外试验以及全乳蛋白的研究进展。为利用乳蛋白质来开发糖尿病特定全营养配方食品提供参考。
This article summarized the design principles of foods for special medical purposes in diabetes, and focused on the analysis of their protein design, and demonstrated the antidiabetic action of milk derived bioactive substances, including the mechanism of action of casein,whey protein and their hydrolyzates, related in vivo and in vitro tests, and research progress of whole milk protein. This article will provide a reference for the use of milk protein to develop specific total nutrient formula food for diabetes.
作者
刘碧琦
王岩
姜毓君
满朝新
张微
费鹏
郭鸰
LIU Biqi;WANG Yan;JIANG Yujun;MAN Chaoxin;ZHANG Wei;FEI Peng;GUO Ling(Key Lab of Dairy Science,Ministry of Education,College of Food Science,Northeast Agricultural University,Harbin,150030,China;School of Zhang Zhongjing Health Care and Food,Nanyang Institute of Technology,Nanyang,473000,China)
出处
《中国乳品工业》
CAS
北大核心
2022年第7期42-47,共6页
China Dairy Industry
基金
乳品科学教育部重点实验室开放课题(2020-KLDS-0F-002)。
关键词
乳蛋白
酪蛋白
乳清蛋白
糖尿病
配方食品
milk protein
casein
whey protein
diabetes
Foods for special medical purposes
