lactalbumin

简明释义

英[lækˈtælbjʊmɪn]美[ˌlæktælˈbjuːmɪn]

n. [生化] 乳白蛋白

英英释义

单词用法

同义词

反义词

例句

1.Objective To observe the clinic effect of protein nutrition status of the patients carrying through hemodialysis by prospective study on the bioactivity of lactalbumin and supplement of whey protein.

目的通过前瞻性研究乳清蛋白生物活性，补充乳清蛋白质后观察维持性血透患者蛋白质营养状态的临床效果。

2.Objective To observe the clinic effect of protein nutrition status of the patients carrying through hemodialysis by prospective study on the bioactivity of lactalbumin and supplement of whey protein.

目的通过前瞻性研究乳清蛋白生物活性，补充乳清蛋白质后观察维持性血透患者蛋白质营养状态的临床效果。

3.OBJECTIVE: to explore the effect of the supplement of lactalbumin, oxidation inhibitor, energy substance, Chinese herbs and sports drink on anti-fatigue.

目的：综合分析乳清蛋白、抗氧化剂、能源物质、中药及运动饮料的补充在抗运动疲劳中的作用。

4.The invention discloses a preparation method of lactalbumin polypeptide with antioxidation activity and a product therefrom.

本发明公开了一种具有抗氧化活性的乳清蛋白多肽的制备方法及其产品。

5.The preparation method comprises the following steps: (1) heating lactalbumin;

本发 明制备方法包括：（1）将乳清蛋白进行热处理；

6.Main Compositions: lavender essence, lactalbumin, sage, witch hazel.

主要成份：熏衣草精华、乳清蛋白、鼠尾草、金缕梅。

7.They were washed in 0.02% insulinase lactalbumin hydrolysate solution.

将它们在0.02％胰岛素酶乳清蛋白水解液中洗涤。

8.The protein supplement contains lactalbumin, which is beneficial for muscle recovery.

这个蛋白质补充剂含有乳清蛋白，对肌肉恢复有益。

9.Many infant formulas include lactalbumin to mimic the nutritional profile of breast milk.

许多婴儿配方奶粉中包含乳清蛋白，以模仿母乳的营养成分。

10.Athletes often choose products with lactalbumin for its high bioavailability.

运动员通常选择含有乳清蛋白的产品，因为它具有很高的生物利用度。

11.The study showed that lactalbumin can enhance immune function.

研究表明，乳清蛋白可以增强免疫功能。

12.For those with lactose intolerance, lactalbumin can be a suitable protein source.

对于乳糖不耐受者，乳清蛋白可能是一个合适的蛋白质来源。

作文

Lactalbumin is a fascinating protein that plays a crucial role in the nutrition of mammals, particularly in the context of milk. It is one of the primary proteins found in whey, which is the liquid remaining after milk has been curdled and strained. The term lactalbumin refers to a specific type of albumin, a class of proteins that are soluble in water and coagulable by heat. This protein is not only significant for its nutritional value but also for its functional properties in various food applications. 乳清蛋白, as it is known in Chinese, is particularly rich in essential amino acids, making it an important dietary component for infants and those recovering from illness or surgery. The significance of lactalbumin extends beyond its nutritional benefits. It has been extensively studied for its potential health benefits, including its role in enhancing immune function and promoting muscle recovery. Athletes often incorporate whey protein, which contains lactalbumin, into their diets to support their training regimens. This protein is rapidly absorbed by the body, providing a quick source of energy and aiding in muscle repair after exercise. In addition to its health benefits, lactalbumin is also utilized in the food industry for its functional properties. It serves as an emulsifier, stabilizer, and foaming agent in various products, ranging from baked goods to dairy items. The ability of lactalbumin to bind water and fats makes it a valuable ingredient in creating textures and enhancing the mouthfeel of food products. Furthermore, its heat stability allows it to withstand cooking processes, making it suitable for a wide range of applications. Research has shown that lactalbumin may also have potential therapeutic effects. Studies suggest that it could play a role in reducing inflammation and improving gut health. For individuals with lactose intolerance or milk allergies, hydrolyzed forms of lactalbumin can be beneficial as they are easier to digest and less likely to trigger adverse reactions. This makes lactalbumin a versatile ingredient that caters to various dietary needs and preferences. Moreover, the production of lactalbumin is an example of how the dairy industry can innovate to create value-added products. By isolating this protein from whey, which is often considered a byproduct of cheese production, manufacturers can reduce waste and create high-quality protein supplements. This not only benefits consumers looking for nutritious options but also supports sustainable practices within the industry. In conclusion, lactalbumin is more than just a simple protein; it is a vital component of milk that offers numerous health benefits and functional uses. Its rich amino acid profile makes it an excellent choice for those seeking to improve their diet, while its versatility in food applications showcases the importance of this protein in both nutrition and culinary arts. As research continues to uncover the potential of lactalbumin, it is likely that we will see even more innovative uses for this remarkable protein in the future.

乳清蛋白是一种迷人的蛋白质，在哺乳动物的营养中发挥着至关重要的作用，特别是在牛奶的背景下。它是乳清中发现的主要蛋白质之一，乳清是指在牛奶凝固和过滤后剩下的液体。术语lactalbumin指的是一种特定类型的白蛋白，这是一类可溶于水并可通过热量凝固的蛋白质。这种蛋白质不仅因其营养价值而重要，还因其在各种食品应用中的功能特性而受到广泛关注。中文中称之为乳清蛋白，它富含必需氨基酸，使其成为婴儿和那些康复中的人或手术后的重要饮食成分。 lactalbumin的重要性超越了其营养益处。它已被广泛研究，探讨其潜在的健康益处，包括增强免疫功能和促进肌肉恢复的作用。运动员通常在饮食中加入含有lactalbumin的乳清蛋白，以支持他们的训练计划。这种蛋白质被身体迅速吸收，提供快速的能量来源，并帮助在锻炼后修复肌肉。 除了健康益处外，lactalbumin还因其功能特性而被食品行业所利用。它作为乳化剂、稳定剂和泡沫剂用于各种产品，从烘焙食品到乳制品。lactalbumin能够结合水和脂肪，使其成为创造质地和增强食品产品口感的宝贵成分。此外，其耐热性使其能够承受烹饪过程，适合广泛的应用。 研究表明，lactalbumin也可能具有潜在的治疗效果。研究表明，它可能在减少炎症和改善肠道健康方面发挥作用。对于乳糖不耐症或牛奶过敏的人来说，水解形式的lactalbumin可能会有益，因为它们更易于消化且不太可能引发不良反应。这使得lactalbumin成为一种多功能成分，满足各种饮食需求和偏好。 此外，lactalbumin的生产是乳制品行业如何创新以创造附加值产品的一个例子。通过从乳清中分离出这种蛋白质，乳制品制造商可以减少废物并创造高质量的蛋白质补充剂。这不仅使寻求营养选项的消费者受益，而且支持该行业内的可持续实践。 总之，lactalbumin不仅仅是一种简单的蛋白质；它是牛奶的重要组成部分，提供许多健康益处和功能用途。其丰富的氨基酸谱使其成为希望改善饮食的人的优秀选择，而其在食品应用中的多样性则展示了这种蛋白质在营养和烹饪艺术中的重要性。随着研究继续揭示lactalbumin的潜力，我们可能会看到这种非凡蛋白质在未来更多创新的应用。