| 免疫球蛋白的开发及其在食品中的应用研究 |
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| 引用本文： | 向智男,聂凌鸿,曹劲松,宁正祥.免疫球蛋白的开发及其在食品中的应用研究[J].现代食品科技,2005,21(3):180-183. |
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| 作者姓名： | 向智男 聂凌鸿 曹劲松 宁正祥 |
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| 作者单位： | 华南理工大学轻工与食品学院,广东,广州,510640;淮阴工学院农业工程与食品工程系,江苏,淮安,223001 |
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| 摘 要： | 免疫球蛋白是人体的主要免疫物质，对生物体的多种器官和系统有重要影响，与某些疾病的治疗也有着密切的关系，日益为人们所关注。目前国内外对免疫球蛋白的研究及开发应用已进入一个崭新的阶段。
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| 关 键 词： | 免疫球蛋白 制备 应用 |
| 文章编号： | 1007-2764(2005)03-0180-063 |
| 修稿时间： | 2005年6月7日 |
Progress and Application Studies of Immunoglobulin |
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| XIANG Zhi-nan,Nie Ling-hong,CAO-Jingsong,NING Zheng-xiang.Progress and Application Studies of Immunoglobulin[J].Modern Food Science & Technology,2005,21(3):180-183. |
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| Authors: | XIANG Zhi-nan Nie Ling-hong CAO-Jingsong NING Zheng-xiang |
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| Affiliation: | Xiang Zhi-nan1,Nie Ling-hong2,CAO-Jingsong1,Ning Zheng-xiang1 |
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| Abstract: | Immunoglobin (Ig) is a kind of protein,which is beneficial to human,especially to infant. This article is a comprehensive report on the structure,biological functions,physiological activities and the applications in the clinic and nutritious food of immunoglobulin throughout the world in the recent years. In respect of nutritious food,immunoglobulin has been applied to health food for children,middle-aged and old people. And as for its clinic applications,it is mainly concerned about the action as antidote,high immunodulation and so on. All in all,there would be a bright future for immunoglobulin,not only home but also abroad. |
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| Keywords: | Immunoglobulin Preparation Application |
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