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食品研究与开发:2016,37(4):-
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食品中钙吸收的机理与钙体外转化新方法探讨
(吉林大学食品科学与工程学院,吉林长春130062)
Mechanism and Method of Calcium Absorption in Food and Discussion of Transforming Calcium in Vitro
(College of Food Science and Engineering,Jilin University,Changchun 130062,Jilin,China)
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投稿时间:2015-07-27    
中文摘要: 人类缺钙的主要原因是钙的吸收率低。食品中的钙通过消化过程在胃部与体内所含氨基酸发生反应,吸收方式为氨基酸螯合钙;此吸收过程中的影响因素主要为VD,蛋白质和氨基酸的含量等。钙的转化通过人体体内代谢过程调节较为缓慢且难以控制,因此提出将钙以易于吸收的方式富集在人类日常食用的食品当中显得尤为重要。
中文关键词:   吸收  氨基酸螯合
Abstract:The main reason for human's lacking of calcium is the low rate of absorption. The calcium in food is digested in the stomach and occur chelate reaction with the amino acids,Then absorb by calcium amino acid chelate.This absorption process is influenced by VD,protein and amino acid content.It is very slowly to converse calcium through metabolism in human body and it is difficult to control.Therefore,it is important to come up with new method to enrich the calcium in human's daily consumption of food.
文章编号:201604046     中图分类号:    文献标志码:
基金项目:吉林大学“大学生创新创业训练计划”创新训练项目(2015450516);国家自然科学基金面上项目:基于组学方法研究益生菌干酪成熟过程微生态变化及品质形成机制(31371804)
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