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Journal of Dairy Science and Technology ›› 2014, Vol. 37 ›› Issue (4): 31-33.DOI: 10.15922/j.cnki.jdst.2014.01.009

• Reviews • Previous Articles    

Recent Advances in Studies on Biological Activity and Processing Stability of Superoxide Dismutase in Dairy Products

LI Yu, SHI Yong-cui, LOU Xin-man,WANG Cun-fang   

  1. （Shandong Provincial Key Laboratory of Microbial Engineering, College of Food and Biological Engineering, Qilu University of Technology, Ji’nan 250353, China）
  • Online:2014-08-30 Published:2022-02-11

乳品中超氧化物歧化酶的生物学活性及其加工稳定性的研究进展

李钰, 史永翠, 娄新曼, 王存芳   

  1. 齐鲁工业大学食品与生物工程学院,山东省微生物工程重点实验室,山东济南 250353
  • 基金资助:
    山东省科技发展计划项目(2013GNC11306); 山东省博士后创新项目(201303051)

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Abstract: Superoxide dismutase (SOD) is extensively present in milk and dairy products as as important metalloenzyme for protecting organisms against aging. SOD plays an important role in the health-beneficial effect of dairy products. Herein we review recent advances in studies on the biological activity and processing stability of SOD in dairy products.

Key words: dairy product; superoxide dismutase; biological activity; stability

摘要： 超氧化物歧化酶(superoxide dismutase,SOD)广泛存在于乳品中,是生物体内防御机体老化的一种非常重要的金属酶.SOD在乳品的保健作用中发挥了重要的作用,本文对其作简单介绍,并对乳品中SOD的生物活性及其加工稳定性进行了探讨.

关键词: 乳品；超氧化物歧化酶；生物活性；稳定性

CLC Number: 

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