Influence of Interaction between Functional Components and Milk Protein in Lipid-Lowering Milk on Lipid-Lowering Effect

doi:10.15922/j.cnki.jdst.2018.06.002

Journal of Dairy Science and Technology ›› 2018, Vol. 41 ›› Issue (6): 6-11.DOI: 10.15922/j.cnki.jdst.2018.06.002

• Basic Research • Previous Articles Next Articles

Influence of Interaction between Functional Components and Milk Protein in Lipid-Lowering Milk on Lipid-Lowering Effect

WU Shang, LIANG Xiaona, WU Shangyi, HAN Hongjiao, KONG Fanhua, YUE Xiqing, YANG Mei

(College of Food Science, Shenyang Agricultural University, Shenyang 110866, China)

Online:2018-11-01 Published:2021-11-18

降血脂牛乳中功能性成分与乳蛋白的相互作用对降脂效果的影响

吴尚，梁肖娜，吴尚仪，韩宏娇，孔繁华，岳喜庆，杨梅

沈阳农业大学食品学院,辽宁沈阳,110866

基金资助:
“十二五”农村领域国家科技计划项目（2013BAD18B03-02）

Abstract

Abstract: In order to understand the influence of interaction between the functional components and milk proteins in lipidlowering milk on the effectiveness of the functional components, we investigated the influence of casein and whey protein on the inhibitory effect of epigallocatechin (EGC) against pancreatic lipase, and we also determined the influence on the antioxidant activity of a mixture of EGC and the functional components as well as the influence on the inhibitory effect of a mixture of β-glucan and the functional components on the solubility of cholesterol-containing micelles. The results showed that milk protein could reduce the inhibitory effect of the functional components on pancreatic lipase activity, and decrease their antioxidant activity and their ability to inhibit the solubility of cholesterol-containing micelles.

Key words: milk protein; hypolipidemic effect; functional ingredients; in vitro study

摘要： 通过研究酪蛋白和乳清蛋白对表没食子儿茶素（epigallocatechin，EGC）抑制胰脂酶活性能力的影响及其对EGC和功能性成分混合液抗氧化活性、β-葡聚糖和功能性成分混合液抑制胆固醇胶束溶解度的影响，探究功能性成分与乳蛋白的相互作用对降血脂牛乳中功能性成分降血脂能力的影响。结果表明：乳蛋白能降低功能性成分对胰脂酶活性的抑制作用、降低功能性成分的抗氧化能力和抑制胆固醇胶束溶解度的能力。

关键词: 乳蛋白；降血脂；功能性成分；体外研究

CLC Number:

TS252.1

WU Shang, LIANG Xiaona, WU Shangyi, HAN Hongjiao, KONG Fanhua, YUE Xiqing, YANG Mei. Influence of Interaction between Functional Components and Milk Protein in Lipid-Lowering Milk on Lipid-Lowering Effect[J]. Journal of Dairy Science and Technology, 2018, 41(6): 6-11.

吴尚，梁肖娜，吴尚仪，韩宏娇，孔繁华，岳喜庆，杨梅. 降血脂牛乳中功能性成分与乳蛋白的相互作用对降脂效果的影响[J]. 乳业科学与技术, 2018, 41(6): 6-11.

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Influence of Interaction between Functional Components and Milk Protein in Lipid-Lowering Milk on Lipid-Lowering Effect

降血脂牛乳中功能性成分与乳蛋白的相互作用对降脂效果的影响

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