乳清醋的制备及其动物免疫功能性研究
|
摘要
乳清是用牛乳生产干酪、干酪素过程中所产生的副产品,具有乳糖、乳清蛋白、矿物质、维生素等多种营养成分,且具有多种生理功能特性。但是,由于乳清中干物质相对含量低,开发利用技术复杂,设备昂贵,大量的乳清往往被干酪生产企业当作废水排泄掉,不仅造成资源的浪费,也污染了环境。因此,为了科学的开发和利用乳清资源,本论文研究了乳清的深度发酵制品—功能性乳清醋。功能性乳清醋不仅符合当前人们日益增强的营养保健需求,而且还可以将干酪工业副产物变废为宝,为干酪工业乳清的去向问题提供了新思路。目前有关乳清醋的研制问题国内未见有相关报道,国外这方面的研究报道也较少,论文研究了乳清醋的发酵工艺条件,并且对其风味物质及部分营养成分进行了分析研究。通过动物试验研究,揭示了本研究制备的乳清醋具有显著增强免疫力的功能。具体研究方法和结果如下：
1.乳清醋的发酵试验采用Plalckett-Burman试验设计,确定影响酒精发酵及醋酸发酵过程的重要因素,采用最速上升试验方法确定影响酒精发酵及醋酸发酵过程的最优因素水平,最后用B6-Behnken试验设计确定了两个发酵过程的最优发酵条件。试验结果如下,酒精发酵条件为：A马克斯克鲁维酵母接种量为4×106cfu/ml;B酿酒酵母接种量为4.5×106cfi/ml;C发酵时间为151h；D鼠李糖乳杆菌接种量为2×106cfu/ml;E德氏乳杆菌接种量为2×106cfu/ml;F温度为40℃；G糖度为14%；H初始pH6.1；I姜粉用量为0.095(g/100ml)；醋酸发酵条件为：A温度为30℃；B初始为pH5.7:C酒精度为7.0；D发酵时间617；E醋杆菌接种量为6.5×106cfu/ml;F巴氏醋杆菌接种量为6.5×106cfu/ml;
2.风味物质及营养成分分析试验采用顶空固相微萃取-气质联用技术对乳清醋的挥发性风味成分进行了分析,试验共测得36种化合物(匹配度80%以上),7大类化合物,其中酯类物质5种,酸类5种,酮类4种,醇类10种,醛类6种,酚类2种,烷烃类4种。通过氨基酸分析仪分析游离氨基酸含量发现25种氨基酸,其中包含8种人体必需氨基酸和4种具有增强免疫功能作用的氨基酸,有赖氨酸、苏氨酸、精氨酸、丝氨酸等。通过对乳清醋中矿物质及维生素的试验测定,在16种成分中,除了乳清醋当中氯和钠的含量远低于白米醋和苹果醋,Fe含量略低于白米醋和苹果醋,其它13种成分(钾、钙、镁、锌、锰,碘、磷、硒、VB1，VB2、Vc、VA、VE)的含量均高于白米醋和苹果醋。
3.通过动物试验研究了乳清醋对小鼠免疫功能的促进作用,具体内容包括以下几方面：
(1)脏器／体重比值测定试验：与对照组相比,高、中两个剂量组的乳清醋能显著增强小鼠的免疫器官重量、胸腺指数及脾脏指数(P<0.05)。
(2)二硝基氟苯诱导小鼠迟发型变态反应试验：与对照组相比,高、中、低三个剂量组的耳肿胀度均有显著性差异(P<0.05),说明乳清醋能显著提高小鼠迟发型超敏反应。
(3) ConA诱导的小鼠淋巴细胞转化试验：与对照组相比,高、中、低三个剂量组的乳清醋对促进淋巴细胞增殖均有极显著地影响(P<0.01)。
.(4)抗体生成细胞检测：与对照组相比,乳清醋各剂量组对小鼠抗体细胞生成没有显著地影响。
(5)血清溶血素测定试验：与对照组相比,乳清醋各剂量组对小鼠的血清溶血素没有明显的影响,抗体生成水平也无显著性差异。
(6)小鼠腹腔巨噬细胞吞噬鸡红细胞试验：与对照组相比,高、中两个剂量组的乳清醋对增强小鼠巨噬细胞的攻击和吞噬能力有极显著地影响(P<0.01)。
(7)小鼠中的碳廓清试验：与对照组相比,高、中、低三个剂量组的乳清醋均可显著增加小鼠的吞噬指数。(P<0.05)
(8)NK细胞活性测定：与对照组相比,高、中、低三个剂量组的乳清醋对增强NK细胞活性有极显著地影响。(P<0.01)
本研究论文得出的结论是,以乳清为原料,采用液态发酵方法,经过酒精发酵和醋酸发酵过程可成功制得乳清醋。乳清醋含有的营养物质丰富于普通白米醋和苹果醋,且风味物质浓厚。经过动物试验证明乳清醋具有增强小鼠免疫功能的作用。
Milk whey is the byproduct of producing cheese and casein. It contains nutrients, including lactose, whey protein, minerals and vitamins, and has important physiological features. However, due to the low concentration of dry matter in the milk whey, the complexity of its development and utilization, and the high cost of the equipment used in the concentration process, many cheese producers often discharge milk whey as wastewater. This is not only a waste of resources, but is also an environmental pollutant. Therefore, to scientifically develop and utilize milk whey resources, this dissertation discusses the milk whey product that results from deep fermentation, that is, milk whey vinegar.
This product will not only meet consumers'increasing demand for healthy foods, but also provide a new solution for the cheese production industry, by manufacturing a valuable product from a byproduct of the cheese-making process. Currently, there is very little research conducted on the development of milk whey worldwide. Therefore, the study discussed in this dissertation contributes significantly to the growth of the milk whey industry.This dissertation discusses milk whey fermentation techniques and analyzes the flavor substances and some of the nutritional components of whey vinegar. Additionally, laboratory tests show that whey vinegar has a significant effect on building up the immune system of rats. The research study methodology and results are as follows:
1. The liquid-state fermentation method was adopted to produce whey vinegar. The Plackett-Burman Test was employed to determine the factors that play important roles in the fermentation process, both at the alcohol and acetic acid stages. The Fast-Rising Test was used to determine the most optimal factors at the alcoholic and acetic acid stages of the fermentation process. The Box-Behnken Test was employed to determine the two optimal conditions for the fermentation process. Test results show that the optimal conditions for alcohol fermentation are:(A) a dosage of kluyveromyces marxianus4x106cfu/ml,(B) a dosage of saccharomyces cerevisiae4.5×106cfu/ml,(C) fermentation time151h,(D) a dosage of lactobacillus rhamnosus2×106cfu/ml,(E) a dosage of lactobacillus delbrueckii subsp. bulgaricus2×106cfu/ml,(F) temperature40℃,(G) sugar concentration40%,(H) initial pH6.1, and(I) ginger power0.095(g/100ml). The optimal conditions for the acetic fermentation are:(A) temperature30℃,(B) initial pH5.7,(C) ethanol concentration7.0,(D) fermentation time617h,(E) a dosage of acetobacter sp.6.5×106cfu/ml, and(F) a dosage of acetobacter pasteurianus subsp.6.5×106cfu/ml.
2. The Solid-Phase Micro-Extraction Fibers and the Gas Chromatography-Mass Spectrometry (GC-MS) tests were performed to extract the volatile compounds of whey vinegar and analyze their nutritional components.The results of the extraction and analysis show that36volatile compounds were identified (match rate at80%and above). These compounds were classified into7categories including5esters,5acids,4ketones, 10alcohols,6aldehydes,2phenols and4paraffins. Amino-acid Analysis was adopted to detect the existence of free amino acids in the whey vinegar. The result reveals the existence of25types of amino acids. Eight (8) types of these amino acids are essential to the health of humans and4types, including lysine, threonine, arginine, serine, et cetera, can enhance the immune system of humans.
A test was performed on the16mineral and vitamin contents in the whey vinegar. The result shows that whey vinegar contains a lower level of Chlorine, Sodium and Iron than those in white rice vinegar and apple cider vinegar, but contains a higher level of potassium, calcium, magnesium, zinc, manganese, iodine, phosphorus, selenium, VB1, VB2, Vc, VA, and VE than Those in white rice vinegar and apple cider vinegar.
3. An animal laboratory test was conducted to see if whey vinegar could improve the immune system of a common rat. the results are as follows:
(1) The ratio of internal organ to body weight test:Compared with control groups, the dosage feeding groups (experimental groups) at high and mid-levels of feeding show statistically significant enhancement of weight in immune organs and statistically significant enhancement of thymus and spleen indexes (P<0.05).
(2) The test of delayed hypersensitivity in rats induced by dinitrofluorobenzene: Compared with control groups, the dosage feeding groups (experimental groups) at high, mid-and low levels of feeding show statistically significant differences in ear swelling of rats (P<0.05), an indicator that whey vinegar can significantly increase delayed hypersensitivity in rats.
(3) The test of lymphocyte transformation induced by ConA:Compared with control groups, the dosage feeding groups (experimental groups) at high, mid-and low levels of feeding show statistically significant enhancement in lymphocyte proliferation (P<0.01).
(4) The test of antibody-forming cells:Compared with control groups:the dosage-feeding groups (experimental groups) at high, mid-and low levels of feeding show that whey vinegar has no statistically significant effect on antibody forming cells.
(5) The test of serum hemolysin:Compared with control groups, the dosage feeding groups (experimental groups) at high, mid-and low levels of feeding show that whey vinegar has no statistically significant effect on serum hemolysin, or on antibody formation level.
(6) The test of phagocytosis of chicken red blood cells in mice peritoneal macrophages:Compared with control groups, the dosage feeding groups (experimental groups) at high and mid-levels of feeding show that whey vinegar can effect statistically significant enhancement of rats'macrophage phagocytosis ability to attack and swallow (P＜0.01).
(7) The test of carbon clearance:Compared with control groups, the dosage feeding groups (experimental groups) at high, mid-and low levels of feeding show that whey vinegar can effect statistically significant increases in rats'swallow indexes (P＜0.05).
(8) The determination of the activity of NK cells:Compared with control groups, the dosage feeding groups (experimental groups) at high, mid-and low levels of feeding show that whey vinegar can effect statistically significant enhancement of the activity of NK cells in rats(P＜0.01).
In conclusion, whey vinegar can be successfully produced from milk whey, with liquid state fermentation process at the alcoholic and acetic acid stages. Whey vinegar contains a higher level of nutrients than a regular white rice or apple cider vinegar. In addition, whey vinegar is rich in flavor. Finally, whey vinegar can significantly improve a rat's immunity.
1.乳清醋的发酵试验采用Plalckett-Burman试验设计,确定影响酒精发酵及醋酸发酵过程的重要因素,采用最速上升试验方法确定影响酒精发酵及醋酸发酵过程的最优因素水平,最后用B6-Behnken试验设计确定了两个发酵过程的最优发酵条件。试验结果如下,酒精发酵条件为：A马克斯克鲁维酵母接种量为4×106cfu/ml;B酿酒酵母接种量为4.5×106cfi/ml;C发酵时间为151h；D鼠李糖乳杆菌接种量为2×106cfu/ml;E德氏乳杆菌接种量为2×106cfu/ml;F温度为40℃；G糖度为14%；H初始pH6.1；I姜粉用量为0.095(g/100ml)；醋酸发酵条件为：A温度为30℃；B初始为pH5.7:C酒精度为7.0；D发酵时间617；E醋杆菌接种量为6.5×106cfu/ml;F巴氏醋杆菌接种量为6.5×106cfu/ml;
2.风味物质及营养成分分析试验采用顶空固相微萃取-气质联用技术对乳清醋的挥发性风味成分进行了分析,试验共测得36种化合物(匹配度80%以上),7大类化合物,其中酯类物质5种,酸类5种,酮类4种,醇类10种,醛类6种,酚类2种,烷烃类4种。通过氨基酸分析仪分析游离氨基酸含量发现25种氨基酸,其中包含8种人体必需氨基酸和4种具有增强免疫功能作用的氨基酸,有赖氨酸、苏氨酸、精氨酸、丝氨酸等。通过对乳清醋中矿物质及维生素的试验测定,在16种成分中,除了乳清醋当中氯和钠的含量远低于白米醋和苹果醋,Fe含量略低于白米醋和苹果醋,其它13种成分(钾、钙、镁、锌、锰,碘、磷、硒、VB1，VB2、Vc、VA、VE)的含量均高于白米醋和苹果醋。
3.通过动物试验研究了乳清醋对小鼠免疫功能的促进作用,具体内容包括以下几方面：
(1)脏器／体重比值测定试验：与对照组相比,高、中两个剂量组的乳清醋能显著增强小鼠的免疫器官重量、胸腺指数及脾脏指数(P<0.05)。
(2)二硝基氟苯诱导小鼠迟发型变态反应试验：与对照组相比,高、中、低三个剂量组的耳肿胀度均有显著性差异(P<0.05),说明乳清醋能显著提高小鼠迟发型超敏反应。
(3) ConA诱导的小鼠淋巴细胞转化试验：与对照组相比,高、中、低三个剂量组的乳清醋对促进淋巴细胞增殖均有极显著地影响(P<0.01)。
.(4)抗体生成细胞检测：与对照组相比,乳清醋各剂量组对小鼠抗体细胞生成没有显著地影响。
(5)血清溶血素测定试验：与对照组相比,乳清醋各剂量组对小鼠的血清溶血素没有明显的影响,抗体生成水平也无显著性差异。
(6)小鼠腹腔巨噬细胞吞噬鸡红细胞试验：与对照组相比,高、中两个剂量组的乳清醋对增强小鼠巨噬细胞的攻击和吞噬能力有极显著地影响(P<0.01)。
(7)小鼠中的碳廓清试验：与对照组相比,高、中、低三个剂量组的乳清醋均可显著增加小鼠的吞噬指数。(P<0.05)
(8)NK细胞活性测定：与对照组相比,高、中、低三个剂量组的乳清醋对增强NK细胞活性有极显著地影响。(P<0.01)
本研究论文得出的结论是,以乳清为原料,采用液态发酵方法,经过酒精发酵和醋酸发酵过程可成功制得乳清醋。乳清醋含有的营养物质丰富于普通白米醋和苹果醋,且风味物质浓厚。经过动物试验证明乳清醋具有增强小鼠免疫功能的作用。
Milk whey is the byproduct of producing cheese and casein. It contains nutrients, including lactose, whey protein, minerals and vitamins, and has important physiological features. However, due to the low concentration of dry matter in the milk whey, the complexity of its development and utilization, and the high cost of the equipment used in the concentration process, many cheese producers often discharge milk whey as wastewater. This is not only a waste of resources, but is also an environmental pollutant. Therefore, to scientifically develop and utilize milk whey resources, this dissertation discusses the milk whey product that results from deep fermentation, that is, milk whey vinegar.
This product will not only meet consumers'increasing demand for healthy foods, but also provide a new solution for the cheese production industry, by manufacturing a valuable product from a byproduct of the cheese-making process. Currently, there is very little research conducted on the development of milk whey worldwide. Therefore, the study discussed in this dissertation contributes significantly to the growth of the milk whey industry.This dissertation discusses milk whey fermentation techniques and analyzes the flavor substances and some of the nutritional components of whey vinegar. Additionally, laboratory tests show that whey vinegar has a significant effect on building up the immune system of rats. The research study methodology and results are as follows:
1. The liquid-state fermentation method was adopted to produce whey vinegar. The Plackett-Burman Test was employed to determine the factors that play important roles in the fermentation process, both at the alcohol and acetic acid stages. The Fast-Rising Test was used to determine the most optimal factors at the alcoholic and acetic acid stages of the fermentation process. The Box-Behnken Test was employed to determine the two optimal conditions for the fermentation process. Test results show that the optimal conditions for alcohol fermentation are:(A) a dosage of kluyveromyces marxianus4x106cfu/ml,(B) a dosage of saccharomyces cerevisiae4.5×106cfu/ml,(C) fermentation time151h,(D) a dosage of lactobacillus rhamnosus2×106cfu/ml,(E) a dosage of lactobacillus delbrueckii subsp. bulgaricus2×106cfu/ml,(F) temperature40℃,(G) sugar concentration40%,(H) initial pH6.1, and(I) ginger power0.095(g/100ml). The optimal conditions for the acetic fermentation are:(A) temperature30℃,(B) initial pH5.7,(C) ethanol concentration7.0,(D) fermentation time617h,(E) a dosage of acetobacter sp.6.5×106cfu/ml, and(F) a dosage of acetobacter pasteurianus subsp.6.5×106cfu/ml.
2. The Solid-Phase Micro-Extraction Fibers and the Gas Chromatography-Mass Spectrometry (GC-MS) tests were performed to extract the volatile compounds of whey vinegar and analyze their nutritional components.The results of the extraction and analysis show that36volatile compounds were identified (match rate at80%and above). These compounds were classified into7categories including5esters,5acids,4ketones, 10alcohols,6aldehydes,2phenols and4paraffins. Amino-acid Analysis was adopted to detect the existence of free amino acids in the whey vinegar. The result reveals the existence of25types of amino acids. Eight (8) types of these amino acids are essential to the health of humans and4types, including lysine, threonine, arginine, serine, et cetera, can enhance the immune system of humans.
A test was performed on the16mineral and vitamin contents in the whey vinegar. The result shows that whey vinegar contains a lower level of Chlorine, Sodium and Iron than those in white rice vinegar and apple cider vinegar, but contains a higher level of potassium, calcium, magnesium, zinc, manganese, iodine, phosphorus, selenium, VB1, VB2, Vc, VA, and VE than Those in white rice vinegar and apple cider vinegar.
3. An animal laboratory test was conducted to see if whey vinegar could improve the immune system of a common rat. the results are as follows:
(1) The ratio of internal organ to body weight test:Compared with control groups, the dosage feeding groups (experimental groups) at high and mid-levels of feeding show statistically significant enhancement of weight in immune organs and statistically significant enhancement of thymus and spleen indexes (P<0.05).
(2) The test of delayed hypersensitivity in rats induced by dinitrofluorobenzene: Compared with control groups, the dosage feeding groups (experimental groups) at high, mid-and low levels of feeding show statistically significant differences in ear swelling of rats (P<0.05), an indicator that whey vinegar can significantly increase delayed hypersensitivity in rats.
(3) The test of lymphocyte transformation induced by ConA:Compared with control groups, the dosage feeding groups (experimental groups) at high, mid-and low levels of feeding show statistically significant enhancement in lymphocyte proliferation (P<0.01).
(4) The test of antibody-forming cells:Compared with control groups:the dosage-feeding groups (experimental groups) at high, mid-and low levels of feeding show that whey vinegar has no statistically significant effect on antibody forming cells.
(5) The test of serum hemolysin:Compared with control groups, the dosage feeding groups (experimental groups) at high, mid-and low levels of feeding show that whey vinegar has no statistically significant effect on serum hemolysin, or on antibody formation level.
(6) The test of phagocytosis of chicken red blood cells in mice peritoneal macrophages:Compared with control groups, the dosage feeding groups (experimental groups) at high and mid-levels of feeding show that whey vinegar can effect statistically significant enhancement of rats'macrophage phagocytosis ability to attack and swallow (P＜0.01).
(7) The test of carbon clearance:Compared with control groups, the dosage feeding groups (experimental groups) at high, mid-and low levels of feeding show that whey vinegar can effect statistically significant increases in rats'swallow indexes (P＜0.05).
(8) The determination of the activity of NK cells:Compared with control groups, the dosage feeding groups (experimental groups) at high, mid-and low levels of feeding show that whey vinegar can effect statistically significant enhancement of the activity of NK cells in rats(P＜0.01).
In conclusion, whey vinegar can be successfully produced from milk whey, with liquid state fermentation process at the alcoholic and acetic acid stages. Whey vinegar contains a higher level of nutrients than a regular white rice or apple cider vinegar. In addition, whey vinegar is rich in flavor. Finally, whey vinegar can significantly improve a rat's immunity.
引文
1 G W Smithers Whey and whey proteins—From'gutter-to-gold'[J].International Dairy Journal,2008, Vol.18:695-704
2 W Alomari, A K Alsaed, M Hadadin. Utilization of labneh whey lactose hydrolyzed syrup in baking and confectionery[J], Pakistan Journal of Nutrition,2012, Vol.11(8):688-695
3 C Baldasso, T C Barros, I C Tessaro. Concentration and purification of whey proteins by ultrafiltration[J]. Desalination,2011, Vol.278(1-3):381-386
4 C Spalatelu, Biotechnological valorization of whey[J]. Innovative Romanian Food Biotechnology,2012, Vol.10:1-8
5 A K Singh, K Singh. Study on hydrolysis of lactose in whey by use of immobilized enzyme technology for production of instant energy drink[J]. Advance Journal of Food Science and Technology,2012, Vol.4(2):84-90
6 屈国杰.2013年上半年乳清粉市场回顾及后市展望[J].饲料广角2013,Vol.17(2)：11-12
7 A Banaszewska, F Cruijssen, G Claassen, J van der Vorst. Effect and key factors of byproducts valorization:The case of dairy industry[J]. Journal of Dairy Science,2014, Vol.97(4):1893-1908
8 K Marshall. Therapeutic Applications of Whey Protein[J]. Alternative Medicine Review,2004, Vol.9(2):136-156
9 M J Santos, J A Teixeira, L R Rodrigues. Fractionation of the major whey proteins and isolation of beta-Lactoglobulin variants by anion exchange chromatography[J]. Separation and Purification Technology,2012, Vol.90:133-139
10 M R Etzel. Manufacture and use of dairy protein fractions[J]. The Journal of Nutrition,2004, Vol.134(4):996S-1002S
11 A R Madureira, C I Pereira, AMP Gomes, M E Pintado, F X Malcata. Bovine whey proteins: Overview on the main biological properties[J]. Food Research International,2007, Vol.40(10):1197-1211
12 刘思国,魏影允,胡国法等.人α-乳白蛋白在转基因小鼠乳汁中动态表达图貌[J].中国科学(C缉),2003,Vol.33(4)：318-323
13 J A Grobler, M Wang, A C Pike, K Brew. Study by mutagenesis of the roles of two aromatic clusters of alpha-lactalbumin in aspects of its action in the lactose synthase system[J]. Journal of Biological Chemistry,1994, Vol.269(7):5106-5114
14 K Noyelle, H V Dael. Kinetics of conformational changes induced by the binding of various metal ions to bovine alpha-lactalbumin[J]. Journal of Inorganic Biochemistry,2002, Vol.88:69-76
R K Owusu. The effect of calcium on bovine a-lactalbumin conformational transitions by ultraviolet difference and fluorescence spectrophotometry[J]. Food Chemistry,1992a, Vol.43(1):41-45
R K Owusu. Thermodynamic analysis of the effect of calcium on bovine a-lactalbumin conformational stability[J]. Food Chemistry,1992b, Vol.44(3):189-194
Brew, K (2003). Alfa-lactalbumin. In P F Fox, & P L H McSweeney (Eds.), Advanced dairy chemistry-1 proteins (3rd ed.), (pp.387-421). New York:Kluwer Academic/Plenum Press.
W E Heine, P D Klein, P J Reeds. The importance of α-lactalbumin in infant nutrition[J]. The Journal of Nutrition,1991, Vol.121(3):277-283
Maubois, J L, Ollivier, G (1997). Extraction of milk proteins. In S Damodaran, A Paraf (Eds.), Food proteins and their applications (pp.579-595). New York:Marcel Dekker
V. Lagrange功能性乳制品和新型保健食品配料的乳清产品及其新组分[J].中国乳品工业,1999,Vol.27(4)：32-37
H Teschemacher, G Koch, V Brantl. Milk protein-derived opioid receptor ligands[J]. Biopolymers,1997, Vol.43:99-117
A Pellegrini, U Thomas, N Bramaz, P Hunziker, R V Fellenberg. Isolation andidentification of three bactericidal domains in the bovine α-lactalbumin molecule[J]. Biochimica et Biophysica Acta,1999, Vol.1426(3):439-448
M Yamaguchi, M Uchida. α-Lactalbumin suppresses interleukin-6 release after intestinal ischemia/reperfusion via nitric oxide in rats[J]. Inflammopharmacology,2007, Vol.15(1):43-47
严宝兴.乳清资源的综合利用[J].草业与畜牧,2008,Vol.(9)：52-55
P L Masson, J F Heremans. Lactoferrin in milk from different species [J]. Comparative Biochemistry and Physiology,1971, Vol.39:119-129
C Mollea, L Marmo, F Bosco (2013). Valorisation of cheese whey, a by-product from the dairy industry. In I Muzzalupo (Ed.), Food Industry. ISBN:978-953-51-0911-2. DOI:10.5772/53159.
P L Masson, J F Heremans, C H Dive. An iron-binding protein common to many external secretion [J]. Clinica Chimica Acta,1966, Vol.14:735-739
H Wang, W L Hurley. Identification of lactoferrin complexes in bovine mammary secretion during mammary gland involution [J]. Journal of Dairy Science,1998, Vol.81(7):1896-1903
S Farnaud, R W Evans. Lactoferrin-a multifunctional protein with antimicrobial properties [J]. Molecular Immunology,2003, Vol.40(7):395-405
I A Garcia-Montoya, T S Cendon, S Arevalo-Gallegos, Q Rasc6n-Cruz. Lactoferrin a multiple bioactive protein:An overview[J]. Biochimica et Biophysica Acta,2012, Vol.1820(3):226-236
31 R R Arnold, M F Cole, J R McGhee. A bactericidal effect for human lactoferrin[J]. Science 1977, Vol.197(4300):263-265
32 R E Reyes, H A Manjarrez, M E Drago. El hierro y la virulencia bacteriana, Enfermedades Infecciosas y Microbiologia Clinica,2005, Vol.25:104-107
33 R T Ellison, T J Giehl, F M Laforce. Damage of the membrane of enteric gram negative bacteria by lactoferrin and transferrin[J], Infection and Immunity,1988, Vol.56:2774-2781
34 陈莎莎,王恬.乳铁蛋白的抑菌作用及其机制[J].中国乳品工业,2007,Vol.35(5)：53-55.
35 L Beljaars, B W van der Strate, H I Bakker, et al. Inhibition of cytomegalovirus infection by lactoferrin in vitro and in vivo[J]. Antiviral Research,2004, Vol.63(3):197-208
36 H Kawakami, M Hiratsuka, S Dosako. Effects of Iron-saturated Lactoferrin on Iron Absorption [J]. Agricultural and Biological Chemistry,1988, Vol.52(4):903-908
37 P P Ward, E Paz, O M Conneely. Multifunctional roles of lactoferrin:A critical overview[J]. Cellular and Molecular Life Sciences,2005, Vol.62:2540-2548
38 M Yi, S Kaneko, D Y Yu, S Murakami. Hepatitis C virus envelope proteins bind lactoferrin[J]. Journal of Virology,1997, Vol.71:5997-6002
39 D Legrand, E Elass, M Carpentier, J Mazurier. Lactoferrin:A modulator of immune and inflammatory responses[J]. Cellular and Molecular Life Sciences,2005, Vol.62:2549-2559
40 J K Actor, S A Hwang, M L Kruzel. Lactoferrin as a natural immune modulator [J]. Current Pharmaceutical Design,2009, Vol.15(17):1956-1973
41 邸维.热处理对乳铁蛋白理化特性及促成骨骼细胞增殖活性的影响[D].山东：烟台大学,2012：2-10
42 W P Wang, M Ligo, J Sato, K Sekine, I Adachi, H Tsuda. Activation of mucosal intestinal immunity in tumor-bearing mice by lactoferrin[J]. Japanese Journal of Cancer Research,2000, Vol.91(10):1022-1027
43 M Shimamura, Y Yamamoto, H Ashino, T Oikawa, T Hazato, H Tsuda, M Ligo. Bovine lactoferrin inhibits tumor-induced angiogenesis[J]. International Journal of Cancer,2004, Vol.111(1):111-116
44 张艳君,李明润,高向耘.乳过氧化物酶动力学及抑菌作用的研究[J].天津医药,2004,Vol.32(1)：44-45
45 B Reiter, B G Harnulv. Lactoperoxidase antibacterial systems:Natural occurrence, biological functions and practical applications [J]. Journal of Food Protection,1984, Vol.47:724-732
46 M E Belding, S J Klebanoff, G C Ray. Peroxidase mediated virucidal systems [J]. Science, 1970, Vol.167:195-196
47 胡赞扬,刘会平,董婷等.干酪乳清中酪蛋白糖巨肽的分离纯化研究[J].现代食品科技,2010,Vol.26(3)：222-225
48 陈绪卓,陈庆森.甜乳清粉中酪蛋白糖聚肽(CGMP)的分离及刺激小鼠肠道分泌IgA特性的研究[J]食品科学,2007,Vol.28(6)：327-331
49 刘志广,张建军,乔淑清,乳清制品在功能食品中的应用[J].食品科学,2004, Vol.25(11):376-378
50 N Azuma, K Yamauchi, T Mitsouka. Bifidius growth promoting activity of a glycomacropeptide derived from human k-casein[J]. Agricultural and Biological Chemistry, 1985, Vol.48:2159-2162
51 M Proulx, S F Gauthier, D Roy. Effect of casein hydrolysates on the growth of Bifidobacteria[J]. Le Lait,1992, Vol.72(4):393-404
52 M El-Salam, S ElShibiny, W Buchheim. Characteristics and potential uses of the casein macropeptide[J]. International Dairy Journal,1996, Vol.6(4):327-341
53 A R Madureira, C I Pereira, A MP Gomes, M E Pintado, F X Malcata. Bovine whey proteins: Overview on the main biological properties[J]. Food Research International,2007, Vol.40(10):1197-1211
54 G W Krissansen. Emerging health properties of whey proteins and their clinical implications[J]. Journal of the American College of Nutrition,2007, Vol.26(6):713S-723S.
55 S A Sarker, T H Casswall, D Mahalanabis, N H Alam, M J Albert, H Brussow, et al. Successful treatment of rotavirus diarrhea in children with immunoglobulin from immunised bovine colostra[J]. Peadiatric Infectious Diseases Journal,1998, Vol.17:1149-1154
56 R J Playford, D N Floyd, C E Macdonald, D P Calnan, R O Adenekan, W Johoson, R A Goodlad, T Marchbank, Bovine colostrum is a health food supplement which Prevents NSAID induced gut damage[J]. Food Science,2006, Vol.20(11):653-658
57 赵明,刘宁.免疫球蛋白的开发及其在食品中的应用[J].食品工程,2006,Vol.(1)：21.
58 I Laursen, P Briand, A E Lykkesfeldt. Serum albumin as a modulator of the human breast cancer cell line MCF-7[J]. Anticancer Research,1990, Vol.10:343-352
59 B Lu, S Xiong, H Yang, X Yin, R Zhao. Mitoxantrone-loaded BSA nanospheres and chitosan nanospheres for local injection against breast cancer and its lymph node metastases Ⅱ:Tissue distribution and pharmacodynamics[J]. International Journal of Pharmaceutics,2006, Vol.307:175-181
60 J K Choi, J Ho, S Curry, D Qin, R Bittman, J A Hamilton. Interactions of very long-chain saturated fatty acids with serum albumin[J]. Journal of Lipid Research,2002, Vol.43:1000-1010
61 L M Tong, S Sasaki, D J McClements, E A Decker. Mechanisms of the antioxidant activity of a high molecular weight fraction of whey [J]. Journal of Agricultural and Food Chemistry,2000, Vol.48:1473-1478
62 田道,正彰等.乳清矿物质的开发与应用[J].中国乳品业,1990,Vol.18(4)：187-188
63 马俪珍,张秀红,蒋福虎等.乳清的营养价值及乳清饮料的研究现状[J].中国乳品工业,1999,Vol.27(5)：47-49
64 顾瑞祥,骆承庠.乳与乳制品的生理功能特性[M].中国轻工业出版社,2000,133-1718
65 岑小波,王瑞淑,吴兆锋等.锌促进体外培养大鼠成骨细胞的增殖及分化[J].中华预防医学杂志,1999,Vol.33(4)：221
66 王海军,赵春靓.乳糖和矿物质作为食品配料的价值与应用[J]中国乳业,2004,Vol.(3)：5-36
67 魏奎,谷庆芳.乳糖在人体内的营养特性[J]食品研究与开发,2012,Vol.33(3)：187-18
68 李宇辉,尹丽娟,李开雄.乳清的营养价值及产品的综合利用现状[J].乳业科学与技术,2010,Vol.(3)：146-148
69 吴娜,周明,刘凌.一种新型乳清碳酸饮料的制作工艺[J].饮料工业,2010,Vol.10(10)：18-20
70 H Holsinger, L P Posati, E D DeVilbiss. Whey Beverages:A Review[J]. Journal of Dairy Science,1974, Vol.57(8):849-859
71 马俪珍,张秀红,蒋福虎,冯晓明.乳清的营养价值及乳清饮料的研究现状[J].中国乳品工业,1999,Vol.27(5)：47-50
72 张和平,郑宏旺,德力格尔桑,酶法乳清多肽饮料的研制[J].食品科学,1994,Vol.(2)：27-31
73 张勤,江东.乳清多肽营养饮料的研究[J].食品工业,1999,Vol.(1)：28-30
74 刘妍妍,张学玲,王宪青,白晶.乳清多肽果汁饮料的研究[J].农产品加工·学刊,2008,Vol.(2)：10-11
75 王丹,贾雯,孙涛.发酵乳清饮料的加工技术[J].中国乳品工业,1997,Vol.25(2)：22-24
76 包怡红,李雪龙,张佳慧.乳清饮发酵型乳清沙棘饮料的研制[J].食品科技,2006,Vol.12,113-117
77 杨君,冯志彪.固定化乳酸菌发酵乳清饮料的研究[J].中国乳品工业,2007,Vol.35(6)：199
78 马玲,徐静,焦慧娟.益生菌发酵乳清饮料的研究[J].乳业科学与技术,2011,Vo1.(3)：109-111
79 万贤生.微生物发酵生产乳清饮料的研究[J].中国乳品工业,1988,Vol.16(1)：7-10
80 齐海萍,胡文忠,范圣第.乳清多肽酒的开发[J].食品工业科技,2006,Vol.27(5)
81 迟建,张子哗,张伟,赵仁邦.发酵生产低醇乳清饮料[C].2007中国农业工程学会农产品加工及贮藏工程分会学术年会暨中国中部地区农产品加工产学研研讨会论文集,2007,144-146
82 赵红梅,苏加义,乳清啤酒的研制试验[J].中国乳业,2004,Vol.(12)：47-49
83金世琳,话说奶酒[J].中国乳品工业,1998,Vol.26(4)：34-39
84 高华,杜毅.奶酒浅谈[J].酿酒科技,2000,Vol.(5)：105
85 李强,顾立文.以乳清为原料生产蒸馏型奶酒[J]酿酒,2004,Vol.32(3)：84-85
86 萧凤岐.食醋的历史与文化[J].酿造文化,2002,Vol.(5)：31-37
87 尉福生.论我国酿醋起源的时代问题[J].文物季刊,1994,Vol.(1.)：59-61
88 李先端,顾雪竹,毛淑杰.醋的历史沿革及其保健功能[J].中国实验方剂学杂志,2011, Vol.(17)：18
89 萧凤岐.食醋的历史与文化[J].酿造文化,2002,Vol.(5)：31-37
90 夏蓉,王婷婷,卞晶晶.我国食醋发展现状及趋势[J].江苏调味副食品总,2012,Vol.131(6)：1-3
91 向进乐,罗磊,郭香凤,李志西.果醋功能性研究进展[J].食品科学,2013,Vol.(13)20-21
92 董胜利,徐开生.酿造调味品生产技术[M].化学工业出版社,2003,161-162
93 H Y Wang, H Qian, W R Yao. Melanoidins produced by the maillard reaction:Structure and biological activity[J]. Food Chemistry,2011, Vol.75:1-12
94 王万铁,叶军,毛朝鸣.川穹嗪治疗慢性肝病的临床研究[J].实用中西医结合杂志,1998,Vol.11(11)：1001
95 付琴琴,王岸娜,吴立根.食醋抗氧化活性的研究进展[J].河南工业大学学报(自然科学学报),2012,Vol.33(1)：85-89
96 陈瑛.食醋功能特性比较研究[D].陕西：西北农林科技大学,2002,2-15
97 王勉.长期饲醋SD大鼠血清诱导人肺腺癌细胞A549凋亡及对其Survivin表达影响的实验研究[D].河北：承德医学院,2008,5-20
98 李艺璇.高粱醋功能性研究[D].陕西：西北农林科技大学,2013,3-18
99许中鸿,杭瑚.二苯代苦味肼基自由基分光测定法及其应用的初步研究[J].植物生理学通讯,1999,Vol.35(6)：474-477
100田泽,李先恩,肖培根.果醋对高脂小鼠血脂和肝脏脂质过氧化的影响[J].天然产物研究与开发,2006,Vol.(18)：95-97
101 S Kondo, K Tayama et al. Antihypertensive effects of acetic acid and vinegar on spontaneously hypertensive rats[J]. Bioscience, Biotechnology, and Biochemistry,2001,Vol.65(12):2690-2694
102 hypertensive rats. Biosci Biotechnol Biochem.,2001, Vol.65(12):2690-4
103 邓来送.醋的功效及临床应用[J].贵阳中医学院学报,1985,Vol.(2)：36-37
104 徐清萍,敖宗华,陶文沂.食醋功能研究进展(下)[J].中国调味品,2004,Vol.(1)：19-22
105 H Liljeberg, I Bjorck. Delayed gastric emptying rate may explain improved glycaemia in healthy subjects to a starchy meal with added vinegar[J]. European Journal of Clinical Nutrition,1998, Vol.52(5):368-71
106潘建平,邵传森.医学免疫学[M].浙江大学出版社,2006,2-10
107胡明铅,蔡继业.T细胞抗原识别与活化研究[J].生命科学研究,2008,Vol.12(3)：190-192
108曾昭耆.浅谈免疫[J].中华全科医师杂志,2003,Vol.2(5)：310-311
109杨贵贞,人体的免疫功能研究进展[J].新医学,1996,Vol.27(11)：568-569
110孙君重,肖文华,于力.CD4+T淋巴细胞功能研究新进展[J].中国实验血液学杂志,2010,18(2)：544-548
111梁艺英.保健食品研发与审评[M].中国医药科技出版社,2012,569-603
112李朝霞.保健食品研发原理与应用[M].东南大学出版社,2010,172-178
113宁正祥.食品成分分析手册[M].中国轻工业出版社,1998.1-3,192-193
114中华人民共和国国家标准.食品卫生检验方法(理化部分)[M].中国标准出版社,205-206
115玛丽娜,敖日格乐,斯木吉德.乳清姜汁发酵饮料的研制[J].内蒙古农业大学学报(自然科学版),2012,Vol.33(1)：107-11
1 16玛丽娜,敖日格乐,斯木吉德.红枣醋发酵过程中酒精发酵条件的优化研究[J].中国酿造,2010,Vol.(12)：27-29
117王伟.德氏乳杆菌发酵性能研究及发酵工艺优化[D].哈尔滨：东北农业大学,2012,15-25
118孟祥晨,杜鹏,李艾黎等.乳酸菌与乳品发酵剂[M].科学出版社,2009,318-319
1.19马鹏飞,陈有亮,金鸟君鼠李糖乳杆菌功能特性的研究进展[J].科技通报,2009,Vol.25(2)：202-205
120李新玲,顾瑞霞,闫辉等马克斯克鲁维酵母的筛选鉴定与应用[J].中国奶牛,2013,Vol.(15)45-47
121包伟霞,王静洁,王晓斐等.酿酒酵母和马克斯克鲁维酵母原生质体制备与再生研究[J].中国酿造,2010,Vol.(9)：42-44
122马棚时.周六西格玛管理统计指南[M].中国人民大学出版社,2007,533-560
123何为,薛卫东,唐斌.优化试验设计方法及数据分析[M].化学工业出版社,2012,231-233
124屈利民,肖更生,吴继军等.3种不同发酵方式对荔枝果醋挥发性风味成分的影响[J].中国酿造,2012,Vol.31(4)106-107
125彭瑛,蔡力创.精氨酸的保健作用及其调控研究进展[J].湖南理工学院学报(自然科学版),2011,Vol.24(1)：59-62
126刘华忠,游金明,钟杰平.苏氨酸对小鼠免疫功能的影响[J].河南科技大学学报(自然科学版)2006,Vol.27(5)：72-76
127田颖,彭景,陈玉.人体赖氨酸需要量的研究进展[J]观代预防医学2014,Vol.41(1)：22-25
128宋宏新.食品免疫学[M].中国轻工业出版社,2014,307-314
2 W Alomari, A K Alsaed, M Hadadin. Utilization of labneh whey lactose hydrolyzed syrup in baking and confectionery[J], Pakistan Journal of Nutrition,2012, Vol.11(8):688-695
3 C Baldasso, T C Barros, I C Tessaro. Concentration and purification of whey proteins by ultrafiltration[J]. Desalination,2011, Vol.278(1-3):381-386
4 C Spalatelu, Biotechnological valorization of whey[J]. Innovative Romanian Food Biotechnology,2012, Vol.10:1-8
5 A K Singh, K Singh. Study on hydrolysis of lactose in whey by use of immobilized enzyme technology for production of instant energy drink[J]. Advance Journal of Food Science and Technology,2012, Vol.4(2):84-90
6 屈国杰.2013年上半年乳清粉市场回顾及后市展望[J].饲料广角2013,Vol.17(2)：11-12
7 A Banaszewska, F Cruijssen, G Claassen, J van der Vorst. Effect and key factors of byproducts valorization:The case of dairy industry[J]. Journal of Dairy Science,2014, Vol.97(4):1893-1908
8 K Marshall. Therapeutic Applications of Whey Protein[J]. Alternative Medicine Review,2004, Vol.9(2):136-156
9 M J Santos, J A Teixeira, L R Rodrigues. Fractionation of the major whey proteins and isolation of beta-Lactoglobulin variants by anion exchange chromatography[J]. Separation and Purification Technology,2012, Vol.90:133-139
10 M R Etzel. Manufacture and use of dairy protein fractions[J]. The Journal of Nutrition,2004, Vol.134(4):996S-1002S
11 A R Madureira, C I Pereira, AMP Gomes, M E Pintado, F X Malcata. Bovine whey proteins: Overview on the main biological properties[J]. Food Research International,2007, Vol.40(10):1197-1211
12 刘思国,魏影允,胡国法等.人α-乳白蛋白在转基因小鼠乳汁中动态表达图貌[J].中国科学(C缉),2003,Vol.33(4)：318-323
13 J A Grobler, M Wang, A C Pike, K Brew. Study by mutagenesis of the roles of two aromatic clusters of alpha-lactalbumin in aspects of its action in the lactose synthase system[J]. Journal of Biological Chemistry,1994, Vol.269(7):5106-5114
14 K Noyelle, H V Dael. Kinetics of conformational changes induced by the binding of various metal ions to bovine alpha-lactalbumin[J]. Journal of Inorganic Biochemistry,2002, Vol.88:69-76
R K Owusu. The effect of calcium on bovine a-lactalbumin conformational transitions by ultraviolet difference and fluorescence spectrophotometry[J]. Food Chemistry,1992a, Vol.43(1):41-45
R K Owusu. Thermodynamic analysis of the effect of calcium on bovine a-lactalbumin conformational stability[J]. Food Chemistry,1992b, Vol.44(3):189-194
Brew, K (2003). Alfa-lactalbumin. In P F Fox, & P L H McSweeney (Eds.), Advanced dairy chemistry-1 proteins (3rd ed.), (pp.387-421). New York:Kluwer Academic/Plenum Press.
W E Heine, P D Klein, P J Reeds. The importance of α-lactalbumin in infant nutrition[J]. The Journal of Nutrition,1991, Vol.121(3):277-283
Maubois, J L, Ollivier, G (1997). Extraction of milk proteins. In S Damodaran, A Paraf (Eds.), Food proteins and their applications (pp.579-595). New York:Marcel Dekker
V. Lagrange功能性乳制品和新型保健食品配料的乳清产品及其新组分[J].中国乳品工业,1999,Vol.27(4)：32-37
H Teschemacher, G Koch, V Brantl. Milk protein-derived opioid receptor ligands[J]. Biopolymers,1997, Vol.43:99-117
A Pellegrini, U Thomas, N Bramaz, P Hunziker, R V Fellenberg. Isolation andidentification of three bactericidal domains in the bovine α-lactalbumin molecule[J]. Biochimica et Biophysica Acta,1999, Vol.1426(3):439-448
M Yamaguchi, M Uchida. α-Lactalbumin suppresses interleukin-6 release after intestinal ischemia/reperfusion via nitric oxide in rats[J]. Inflammopharmacology,2007, Vol.15(1):43-47
严宝兴.乳清资源的综合利用[J].草业与畜牧,2008,Vol.(9)：52-55
P L Masson, J F Heremans. Lactoferrin in milk from different species [J]. Comparative Biochemistry and Physiology,1971, Vol.39:119-129
C Mollea, L Marmo, F Bosco (2013). Valorisation of cheese whey, a by-product from the dairy industry. In I Muzzalupo (Ed.), Food Industry. ISBN:978-953-51-0911-2. DOI:10.5772/53159.
P L Masson, J F Heremans, C H Dive. An iron-binding protein common to many external secretion [J]. Clinica Chimica Acta,1966, Vol.14:735-739
H Wang, W L Hurley. Identification of lactoferrin complexes in bovine mammary secretion during mammary gland involution [J]. Journal of Dairy Science,1998, Vol.81(7):1896-1903
S Farnaud, R W Evans. Lactoferrin-a multifunctional protein with antimicrobial properties [J]. Molecular Immunology,2003, Vol.40(7):395-405
I A Garcia-Montoya, T S Cendon, S Arevalo-Gallegos, Q Rasc6n-Cruz. Lactoferrin a multiple bioactive protein:An overview[J]. Biochimica et Biophysica Acta,2012, Vol.1820(3):226-236
31 R R Arnold, M F Cole, J R McGhee. A bactericidal effect for human lactoferrin[J]. Science 1977, Vol.197(4300):263-265
32 R E Reyes, H A Manjarrez, M E Drago. El hierro y la virulencia bacteriana, Enfermedades Infecciosas y Microbiologia Clinica,2005, Vol.25:104-107
33 R T Ellison, T J Giehl, F M Laforce. Damage of the membrane of enteric gram negative bacteria by lactoferrin and transferrin[J], Infection and Immunity,1988, Vol.56:2774-2781
34 陈莎莎,王恬.乳铁蛋白的抑菌作用及其机制[J].中国乳品工业,2007,Vol.35(5)：53-55.
35 L Beljaars, B W van der Strate, H I Bakker, et al. Inhibition of cytomegalovirus infection by lactoferrin in vitro and in vivo[J]. Antiviral Research,2004, Vol.63(3):197-208
36 H Kawakami, M Hiratsuka, S Dosako. Effects of Iron-saturated Lactoferrin on Iron Absorption [J]. Agricultural and Biological Chemistry,1988, Vol.52(4):903-908
37 P P Ward, E Paz, O M Conneely. Multifunctional roles of lactoferrin:A critical overview[J]. Cellular and Molecular Life Sciences,2005, Vol.62:2540-2548
38 M Yi, S Kaneko, D Y Yu, S Murakami. Hepatitis C virus envelope proteins bind lactoferrin[J]. Journal of Virology,1997, Vol.71:5997-6002
39 D Legrand, E Elass, M Carpentier, J Mazurier. Lactoferrin:A modulator of immune and inflammatory responses[J]. Cellular and Molecular Life Sciences,2005, Vol.62:2549-2559
40 J K Actor, S A Hwang, M L Kruzel. Lactoferrin as a natural immune modulator [J]. Current Pharmaceutical Design,2009, Vol.15(17):1956-1973
41 邸维.热处理对乳铁蛋白理化特性及促成骨骼细胞增殖活性的影响[D].山东：烟台大学,2012：2-10
42 W P Wang, M Ligo, J Sato, K Sekine, I Adachi, H Tsuda. Activation of mucosal intestinal immunity in tumor-bearing mice by lactoferrin[J]. Japanese Journal of Cancer Research,2000, Vol.91(10):1022-1027
43 M Shimamura, Y Yamamoto, H Ashino, T Oikawa, T Hazato, H Tsuda, M Ligo. Bovine lactoferrin inhibits tumor-induced angiogenesis[J]. International Journal of Cancer,2004, Vol.111(1):111-116
44 张艳君,李明润,高向耘.乳过氧化物酶动力学及抑菌作用的研究[J].天津医药,2004,Vol.32(1)：44-45
45 B Reiter, B G Harnulv. Lactoperoxidase antibacterial systems:Natural occurrence, biological functions and practical applications [J]. Journal of Food Protection,1984, Vol.47:724-732
46 M E Belding, S J Klebanoff, G C Ray. Peroxidase mediated virucidal systems [J]. Science, 1970, Vol.167:195-196
47 胡赞扬,刘会平,董婷等.干酪乳清中酪蛋白糖巨肽的分离纯化研究[J].现代食品科技,2010,Vol.26(3)：222-225
48 陈绪卓,陈庆森.甜乳清粉中酪蛋白糖聚肽(CGMP)的分离及刺激小鼠肠道分泌IgA特性的研究[J]食品科学,2007,Vol.28(6)：327-331
49 刘志广,张建军,乔淑清,乳清制品在功能食品中的应用[J].食品科学,2004, Vol.25(11):376-378
50 N Azuma, K Yamauchi, T Mitsouka. Bifidius growth promoting activity of a glycomacropeptide derived from human k-casein[J]. Agricultural and Biological Chemistry, 1985, Vol.48:2159-2162
51 M Proulx, S F Gauthier, D Roy. Effect of casein hydrolysates on the growth of Bifidobacteria[J]. Le Lait,1992, Vol.72(4):393-404
52 M El-Salam, S ElShibiny, W Buchheim. Characteristics and potential uses of the casein macropeptide[J]. International Dairy Journal,1996, Vol.6(4):327-341
53 A R Madureira, C I Pereira, A MP Gomes, M E Pintado, F X Malcata. Bovine whey proteins: Overview on the main biological properties[J]. Food Research International,2007, Vol.40(10):1197-1211
54 G W Krissansen. Emerging health properties of whey proteins and their clinical implications[J]. Journal of the American College of Nutrition,2007, Vol.26(6):713S-723S.
55 S A Sarker, T H Casswall, D Mahalanabis, N H Alam, M J Albert, H Brussow, et al. Successful treatment of rotavirus diarrhea in children with immunoglobulin from immunised bovine colostra[J]. Peadiatric Infectious Diseases Journal,1998, Vol.17:1149-1154
56 R J Playford, D N Floyd, C E Macdonald, D P Calnan, R O Adenekan, W Johoson, R A Goodlad, T Marchbank, Bovine colostrum is a health food supplement which Prevents NSAID induced gut damage[J]. Food Science,2006, Vol.20(11):653-658
57 赵明,刘宁.免疫球蛋白的开发及其在食品中的应用[J].食品工程,2006,Vol.(1)：21.
58 I Laursen, P Briand, A E Lykkesfeldt. Serum albumin as a modulator of the human breast cancer cell line MCF-7[J]. Anticancer Research,1990, Vol.10:343-352
59 B Lu, S Xiong, H Yang, X Yin, R Zhao. Mitoxantrone-loaded BSA nanospheres and chitosan nanospheres for local injection against breast cancer and its lymph node metastases Ⅱ:Tissue distribution and pharmacodynamics[J]. International Journal of Pharmaceutics,2006, Vol.307:175-181
60 J K Choi, J Ho, S Curry, D Qin, R Bittman, J A Hamilton. Interactions of very long-chain saturated fatty acids with serum albumin[J]. Journal of Lipid Research,2002, Vol.43:1000-1010
61 L M Tong, S Sasaki, D J McClements, E A Decker. Mechanisms of the antioxidant activity of a high molecular weight fraction of whey [J]. Journal of Agricultural and Food Chemistry,2000, Vol.48:1473-1478
62 田道,正彰等.乳清矿物质的开发与应用[J].中国乳品业,1990,Vol.18(4)：187-188
63 马俪珍,张秀红,蒋福虎等.乳清的营养价值及乳清饮料的研究现状[J].中国乳品工业,1999,Vol.27(5)：47-49
64 顾瑞祥,骆承庠.乳与乳制品的生理功能特性[M].中国轻工业出版社,2000,133-1718
65 岑小波,王瑞淑,吴兆锋等.锌促进体外培养大鼠成骨细胞的增殖及分化[J].中华预防医学杂志,1999,Vol.33(4)：221
66 王海军,赵春靓.乳糖和矿物质作为食品配料的价值与应用[J]中国乳业,2004,Vol.(3)：5-36
67 魏奎,谷庆芳.乳糖在人体内的营养特性[J]食品研究与开发,2012,Vol.33(3)：187-18
68 李宇辉,尹丽娟,李开雄.乳清的营养价值及产品的综合利用现状[J].乳业科学与技术,2010,Vol.(3)：146-148
69 吴娜,周明,刘凌.一种新型乳清碳酸饮料的制作工艺[J].饮料工业,2010,Vol.10(10)：18-20
70 H Holsinger, L P Posati, E D DeVilbiss. Whey Beverages:A Review[J]. Journal of Dairy Science,1974, Vol.57(8):849-859
71 马俪珍,张秀红,蒋福虎,冯晓明.乳清的营养价值及乳清饮料的研究现状[J].中国乳品工业,1999,Vol.27(5)：47-50
72 张和平,郑宏旺,德力格尔桑,酶法乳清多肽饮料的研制[J].食品科学,1994,Vol.(2)：27-31
73 张勤,江东.乳清多肽营养饮料的研究[J].食品工业,1999,Vol.(1)：28-30
74 刘妍妍,张学玲,王宪青,白晶.乳清多肽果汁饮料的研究[J].农产品加工·学刊,2008,Vol.(2)：10-11
75 王丹,贾雯,孙涛.发酵乳清饮料的加工技术[J].中国乳品工业,1997,Vol.25(2)：22-24
76 包怡红,李雪龙,张佳慧.乳清饮发酵型乳清沙棘饮料的研制[J].食品科技,2006,Vol.12,113-117
77 杨君,冯志彪.固定化乳酸菌发酵乳清饮料的研究[J].中国乳品工业,2007,Vol.35(6)：199
78 马玲,徐静,焦慧娟.益生菌发酵乳清饮料的研究[J].乳业科学与技术,2011,Vo1.(3)：109-111
79 万贤生.微生物发酵生产乳清饮料的研究[J].中国乳品工业,1988,Vol.16(1)：7-10
80 齐海萍,胡文忠,范圣第.乳清多肽酒的开发[J].食品工业科技,2006,Vol.27(5)
81 迟建,张子哗,张伟,赵仁邦.发酵生产低醇乳清饮料[C].2007中国农业工程学会农产品加工及贮藏工程分会学术年会暨中国中部地区农产品加工产学研研讨会论文集,2007,144-146
82 赵红梅,苏加义,乳清啤酒的研制试验[J].中国乳业,2004,Vol.(12)：47-49
83金世琳,话说奶酒[J].中国乳品工业,1998,Vol.26(4)：34-39
84 高华,杜毅.奶酒浅谈[J].酿酒科技,2000,Vol.(5)：105
85 李强,顾立文.以乳清为原料生产蒸馏型奶酒[J]酿酒,2004,Vol.32(3)：84-85
86 萧凤岐.食醋的历史与文化[J].酿造文化,2002,Vol.(5)：31-37
87 尉福生.论我国酿醋起源的时代问题[J].文物季刊,1994,Vol.(1.)：59-61
88 李先端,顾雪竹,毛淑杰.醋的历史沿革及其保健功能[J].中国实验方剂学杂志,2011, Vol.(17)：18
89 萧凤岐.食醋的历史与文化[J].酿造文化,2002,Vol.(5)：31-37
90 夏蓉,王婷婷,卞晶晶.我国食醋发展现状及趋势[J].江苏调味副食品总,2012,Vol.131(6)：1-3
91 向进乐,罗磊,郭香凤,李志西.果醋功能性研究进展[J].食品科学,2013,Vol.(13)20-21
92 董胜利,徐开生.酿造调味品生产技术[M].化学工业出版社,2003,161-162
93 H Y Wang, H Qian, W R Yao. Melanoidins produced by the maillard reaction:Structure and biological activity[J]. Food Chemistry,2011, Vol.75:1-12
94 王万铁,叶军,毛朝鸣.川穹嗪治疗慢性肝病的临床研究[J].实用中西医结合杂志,1998,Vol.11(11)：1001
95 付琴琴,王岸娜,吴立根.食醋抗氧化活性的研究进展[J].河南工业大学学报(自然科学学报),2012,Vol.33(1)：85-89
96 陈瑛.食醋功能特性比较研究[D].陕西：西北农林科技大学,2002,2-15
97 王勉.长期饲醋SD大鼠血清诱导人肺腺癌细胞A549凋亡及对其Survivin表达影响的实验研究[D].河北：承德医学院,2008,5-20
98 李艺璇.高粱醋功能性研究[D].陕西：西北农林科技大学,2013,3-18
99许中鸿,杭瑚.二苯代苦味肼基自由基分光测定法及其应用的初步研究[J].植物生理学通讯,1999,Vol.35(6)：474-477
100田泽,李先恩,肖培根.果醋对高脂小鼠血脂和肝脏脂质过氧化的影响[J].天然产物研究与开发,2006,Vol.(18)：95-97
101 S Kondo, K Tayama et al. Antihypertensive effects of acetic acid and vinegar on spontaneously hypertensive rats[J]. Bioscience, Biotechnology, and Biochemistry,2001,Vol.65(12):2690-2694
102 hypertensive rats. Biosci Biotechnol Biochem.,2001, Vol.65(12):2690-4
103 邓来送.醋的功效及临床应用[J].贵阳中医学院学报,1985,Vol.(2)：36-37
104 徐清萍,敖宗华,陶文沂.食醋功能研究进展(下)[J].中国调味品,2004,Vol.(1)：19-22
105 H Liljeberg, I Bjorck. Delayed gastric emptying rate may explain improved glycaemia in healthy subjects to a starchy meal with added vinegar[J]. European Journal of Clinical Nutrition,1998, Vol.52(5):368-71
106潘建平,邵传森.医学免疫学[M].浙江大学出版社,2006,2-10
107胡明铅,蔡继业.T细胞抗原识别与活化研究[J].生命科学研究,2008,Vol.12(3)：190-192
108曾昭耆.浅谈免疫[J].中华全科医师杂志,2003,Vol.2(5)：310-311
109杨贵贞,人体的免疫功能研究进展[J].新医学,1996,Vol.27(11)：568-569
110孙君重,肖文华,于力.CD4+T淋巴细胞功能研究新进展[J].中国实验血液学杂志,2010,18(2)：544-548
111梁艺英.保健食品研发与审评[M].中国医药科技出版社,2012,569-603
112李朝霞.保健食品研发原理与应用[M].东南大学出版社,2010,172-178
113宁正祥.食品成分分析手册[M].中国轻工业出版社,1998.1-3,192-193
114中华人民共和国国家标准.食品卫生检验方法(理化部分)[M].中国标准出版社,205-206
115玛丽娜,敖日格乐,斯木吉德.乳清姜汁发酵饮料的研制[J].内蒙古农业大学学报(自然科学版),2012,Vol.33(1)：107-11
1 16玛丽娜,敖日格乐,斯木吉德.红枣醋发酵过程中酒精发酵条件的优化研究[J].中国酿造,2010,Vol.(12)：27-29
117王伟.德氏乳杆菌发酵性能研究及发酵工艺优化[D].哈尔滨：东北农业大学,2012,15-25
118孟祥晨,杜鹏,李艾黎等.乳酸菌与乳品发酵剂[M].科学出版社,2009,318-319
1.19马鹏飞,陈有亮,金鸟君鼠李糖乳杆菌功能特性的研究进展[J].科技通报,2009,Vol.25(2)：202-205
120李新玲,顾瑞霞,闫辉等马克斯克鲁维酵母的筛选鉴定与应用[J].中国奶牛,2013,Vol.(15)45-47
121包伟霞,王静洁,王晓斐等.酿酒酵母和马克斯克鲁维酵母原生质体制备与再生研究[J].中国酿造,2010,Vol.(9)：42-44
122马棚时.周六西格玛管理统计指南[M].中国人民大学出版社,2007,533-560
123何为,薛卫东,唐斌.优化试验设计方法及数据分析[M].化学工业出版社,2012,231-233
124屈利民,肖更生,吴继军等.3种不同发酵方式对荔枝果醋挥发性风味成分的影响[J].中国酿造,2012,Vol.31(4)106-107
125彭瑛,蔡力创.精氨酸的保健作用及其调控研究进展[J].湖南理工学院学报(自然科学版),2011,Vol.24(1)：59-62
126刘华忠,游金明,钟杰平.苏氨酸对小鼠免疫功能的影响[J].河南科技大学学报(自然科学版)2006,Vol.27(5)：72-76
127田颖,彭景,陈玉.人体赖氨酸需要量的研究进展[J]观代预防医学2014,Vol.41(1)：22-25
128宋宏新.食品免疫学[M].中国轻工业出版社,2014,307-314