作　　者： ; ; ; ;

机构地区： 华南理工大学轻工与食品学院

出　　处： 《现代食品科技》 2005年第3期180-183,共4页

摘　　要： 免疫球蛋白是人体的主要免疫物质,对生物体的多种器官和系统有重要影响,与某些疾病的治疗也有着密切的关系,日益为人们所关注。目前国内外对免疫球蛋白的研究及开发应用已进入一个崭新的阶段。 Immunoglobin （Ig） is a kind of protein, which is beneficial to human, especially to infant. This article is a comprehensive report on the structure, biological functions, physiological activities and the applications in the clinic and nutritious food of irnmunoglobulin throughout the world in the recent years. In respect of nutritious food, immunogiobulin has been applied to health food for children, middle-aged and old people. And as for its clinic applications, it is mainly concemed about the action as antidote, high immunodulation and so on. All in all, there would be a bright future for immunoglobulin, not only home but also abroad.

关 键 词： 免疫球蛋白 制备 应用

领　　域： [轻工技术与工程] [轻工技术与工程]