鸡蛋黄中天然活性物质的开发与利用

鸡蛋中蛋白质、脂类、碳水化合物、维生素、矿物质等营养成分含量丰富,是人类饮食的重要组成部分。鸡蛋黄中的蛋黄油、卵磷脂、卵黄高磷蛋白、免疫球蛋白等多种成分具有抑菌、抗氧化、提高免疫力、消炎、防癌等生理功能。目前,蛋黄中生物活性成分及其生产新技术的开发已经成为国内外研究的热点,部分成果已经实现了商业化应用。如何充分利用蛋中的活性物质并将其开发成具有治疗、保健功能的原料是蛋品科学与加工技术研究的一个主要课题。本文以蛋黄油、卵磷脂、卵黄高磷蛋白、免疫球蛋白4种物质的开发为主线,就鸡蛋黄中天然活性物质的含义、制备方法、生理功能、开发利用情况进行综述,以期为蛋黄中活性物质的进一步研究开发提供参考。

Development and utilization of natural active substances in egg yolk

Eggs are rich in nutrients such as protein, lipids, carbohydrates, vitamins and minerals, and are an important part of human diet. Egg yolk oil, lecithin, yolk high-phosphorus protein, immunoglobulin and other components in egg yolk have physiological functions such as bacteriostatic, anti-oxidation, immunity, anti-inflammatory and anti-cancer. At present, the development of bioactive ingredients in egg yolk and the new product technology has become a hot research topic at home and abroad, and some of the achievements have been commercialized. How to make full use of the active substances in eggs and develop them into therapeutic and health-care materials is a major topic in egg science and processing technology research. This paper reviewed the development of egg butter, lecithin, yolk high-phosphorus protein and immunoglobulin as the main line, the meaning, preparation method, physiological function, development and utilization of natural active substances in egg yolk, in order to provide reference for further research and development of active substances in egg yolk.