动物营养学报 >

2023 , Vol. 35 >Issue 12: 7584 - 7594

DOI: https://doi.org/10.12418/CJAN2023.688

综述

羊奶的营养价值、生物学功能及应用

  • 潘琪浩 , 1 ,
  • 仁青措姆 2 ,
  • 高腾云 3 ,
  • 孙宇 , 1, 2, 3, *
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  • 1 河南农业大学动物医学院,郑州 450046
  • 2 西藏自治区农牧科学院畜牧兽医研究所,拉萨 850009
  • 3 河南农业大学动物科技学院,河南省家畜营养调控与生态养殖国际联合实验室,郑州 450046
* 孙 宇,正高级实验师,硕士生导师,E-mail:

潘琪浩(1997—),男,河南商丘人,硕士研究生,研究方向为牛、羊乳房炎。E-mail:

Copy editor: 菅景颖

收稿日期: 2023-05-23

  网络出版日期: 2023-12-11

基金资助

中央引导地方科技发展资金项目(XZ202201YD007C)

国家自然科学基金资助项目(32260824)

国家现代奶牛产业技术体系建设专项(CARS-36)

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Nutritional Value, Biological Functions and Application of Goat and Sheep Milk

  • PAN Qihao , 1 ,
  • RENQING Cuomu 2 ,
  • GAO Tengyun 3 ,
  • SUN Yu , 1, 2, 3, *
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  • 1 College of Veterinary Medicine, Henan Agricultural University, Zhengzhou 450046, China
  • 2 Institute of Animal Science, Tibet Academy of Agricultural and Animal Husbandry Sciences, Lasa 850009, China
  • 3 Henan International Joint Laboratory of Nutrition Regulation and Ecological Raising of Domestic Animal, College of Animal Science and Technology, Henan Agricultural University, Zhengzhou 450046, China
* senior experimentalist, E-mail:

Received date: 2023-05-23

  Online published: 2023-12-11

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摘要

羊奶作为世界上第三大乳源,不仅营养丰富,还含有多种活性物质。目前我国羊奶大部分用来生产奶粉,另一部分用来生产液态奶、发酵奶、奶酪等。我国羊奶产业近几年发展迅速,但产品单一且处于发展初期,还存在许多问题。基于羊奶的优良特性,本文对羊奶与牛奶、人奶、驴奶、水牛奶的营养成分差异进行了分析,并综述了羊奶的生物学功能及我国羊奶产业的发展动态和趋势,以期为我国羊奶产品的综合利用和发展提供参考。

关键词： 羊奶; 营养成分; 生物学功能; 羊奶产业

本文引用格式

潘琪浩 , 仁青措姆 , 高腾云 , 孙宇 . 羊奶的营养价值、生物学功能及应用[J]. 动物营养学报, 2023 , 35(12) : 7584 -7594 . DOI: 10.12418/CJAN2023.688

Abstract

As the third largest milk source in the world, goat and sheep milk is not only rich in nutrition, but also contains a variety of active substances. At present, the majority of goat and sheep milk is used to produce milk powder, the other part is used to produce liquid milk, fermented milk, cheese, etc. Chinese goat and sheep milk industry has developed rapidly in recent years, but the single product is in the early stage of development, and there are still many problems. Based on the excellent characteristics of goat and sheep milk, this paper analyzed the nutritional differences between goat and sheep milk with cow milk, human milk, donkey milk and buffalo milk, and summarized the biological functions of goat and sheep milk and the development trends of Chinese goat and sheep milk industry, to provide a reference for comprehensive utilization and development of Chinese goat and sheep milk products.

Key words： goat and sheep milk; nutritional composition; biological functions; goat and sheep milk industry

羊奶被誉为“奶中之王”,是世界上第三大乳源,仅次于牛奶和水牛奶,是最接近母乳的乳制品。古人将羊奶应用于反胃呕逆、便秘、小儿口疮舌肿、癣疥漆疮等病症治疗中,可明显改善症状[1]。羊奶甘平润泽、口感细腻微甜、细品香中带咸,适用人群广泛,逐渐成为人们日常生活中的营养佳品。近年来,羊奶因其营养价值高、易消化、矿物质生物利用度高等优点受到越来越多的关注[2⇓-4],成为一种重要的功能性食品[5],其产品包括酸奶、奶酪、黄油、非发酵和发酵饮料等[2]。针对我国羊奶产业的发展现状和存在问题,本文对羊奶的营养成分、羊奶与其他奶源营养成分比较分析、羊奶的生物学功能及羊奶产品现状做一综述,以期为我国羊奶产业发展提供依据。

1 羊奶的营养价值

羊奶属于酪蛋白奶,含有丰富的蛋白质、氨基酸和矿物质等[6]。蛋白质不仅是促进机体生长发育的物质基础,同时也是乳中最重要的成分之一[7]。羊奶中的蛋白质主要为酪蛋白和乳清蛋白,酪蛋白约占总蛋白的80%,乳清蛋白约占总蛋白的20%。研究发现,在不同的消化条件下,酪蛋白与乳清蛋白表现不同,酪蛋白的消化量在pH为3.0时比pH为5.0时低,而乳清蛋白的消化量在pH为3.0时比pH为5.0时高[8]。此外,羊奶比牛奶含有更多的必需氨基酸[9]以及钾、镁、铁、锌等矿物质[10-11]。

1.1 绵羊奶、山羊奶和牛奶中的主要蛋白质组成比较

羊奶分为绵羊奶和山羊奶,羊奶中的蛋白质绝大部分是酪蛋白。由表1可知,绵羊奶的总蛋白、总酪蛋白、αS1-酪蛋白、αS2-酪蛋白、β-酪蛋白、总乳清蛋白、乳铁蛋白、免疫球蛋白含量都要高于山羊奶;绵羊奶和山羊奶的酪蛋白含量都高于牛奶。
表1 绵羊奶、山羊奶和牛奶中的主要蛋白质组成比较

Table 1 Comparison of main protein composition of sheep milk, goat milk and cow milk

项目
Items		 绵羊奶
Sheep milk[12]		 山羊奶
Goat milk[13-14]		 牛奶
Cow milk[15]
总蛋白Total protein/(g/100 g) 5.5 3.7 3.4
总酪蛋白Total casein/(g/100 g) 4.7 2.4 3.0
αS1-酪蛋白αS1-casein/%总酪蛋白 6.7 5.6 39.7
αS2-酪蛋白αS2-casein/%总酪蛋白 22.8 19.2 10.3
β-酪蛋白β-casein/%总酪蛋白 61.6 54.8 32.7
κ-酪蛋白κ-casein/%总酪蛋白 8.9 20.4 11.6
总乳清蛋白Total whey protein/(g/100 g) 1.1 0.5 0.6
β-乳球蛋白β-lactoglobulin/%总乳清蛋白 46.7 47 51
α-乳白蛋白α-lactalbumin/%总乳清蛋白 13.5 27 20
血清白蛋白Serum albumin/%总乳清蛋白 6 5~22 6.0~7.5
乳铁蛋白Lactoferrin/(g/kg) 0.7~0.9 0.02~0.30 0.02~0.50
免疫球蛋白Immunoglobulins/(g/kg) 0.5~0.7 0.15~0.50 0.15~1.00

1.2 羊奶与其他动物奶营养成分含量差异分析

1.2.1 羊奶与牛奶、人奶、水牛奶、驴奶常规营养成分含量差异分析

羊奶营养丰富,主要由水、蛋白质、脂肪、乳糖、矿物质、维生素等组成。从表2可知,山羊奶和绵羊奶的蛋白质、干物质、灰分含量都高于牛奶、人奶、水牛奶、驴奶;山羊奶的乳糖含量低于牛奶、人奶和驴奶;山羊奶和绵羊奶的脂肪含量高于人奶和驴奶,但低于水牛奶;绵羊奶的蛋白质、干物质含量和能量都高于其他奶。
表2 羊奶与牛奶、人奶、水牛奶、驴奶常规营养成分含量的比较

Table 2 Comparison of conventional nutritional contents of goat and sheep milk with cow milk, human milk, buffalo milk and donkey milk

项目
Items		 山羊奶
Goat
milk[13,16]		 绵羊奶
Sheep
milk[13]		 牛奶
Cow
milk[13]		 人奶
Human
milk[13,17-18]		 水牛奶
Buffalo
milk[13]		 驴奶
Donkey
milk[13,19-20]
蛋白质Protein/(g/L) 30~52 45~70 30~39 9~19 27~47 14~20
干物质Dry matter/(g/L) 119~163 181~200 118~130 107~129 157~172 88~117
灰分Ash/(g/L) 7~9 8~10 7~8 2~3 8~9 3~5
乳糖Lactose/(g/L) 32~50 41~59 44~56 63~70 32~49 58~74
脂肪Fat/(g/L) 30~72 50~90 33~54 21~40 53~90 3~18
能量Energy/(kJ/L) 2 802~2 894 4 038~4 499 2 709~2 843 2 700~2 900 4 244~4 779 1 607~1 803

1.2.2 羊奶与牛奶、人奶、水牛奶、驴奶氨基酸含量差异分析

氨基酸是机体中极为重要的物质。与牛奶相比,羊奶中6种必需氨基酸——苏氨酸、赖氨酸、异亮氨酸、半胱氨酸、酪氨酸和缬氨酸含量更高[9]。从表3可知,羊奶中必需氨基酸占总氨基酸的比例、必需氨基酸与非必需氨基酸的比例均为最高,之后依次是水牛奶、人奶、牛奶、驴奶;此外,绵羊奶中必需氨基酸含量要高于山羊奶,并且绝大部分非必需氨基酸含量也要高于山羊奶。
表3 羊奶与牛奶、人奶、水牛奶、驴奶氨基酸含量的比较

Table 3 Comparison of amino acid contents between goat and sheep milk with cow milk, human milk, buffalo milk and donkey milk mg/100 g

项目
Items		 山羊奶
Goat
milk[13,21]		 绵羊奶
Sheep
milk[13]		 牛奶
Cow
milk[13]		 人奶
Human
milk[13,22]		 水牛奶
Buffalo
milk[13]		 驴奶
Donkey
milk[13,19]
必需氨基酸EAA
组氨酸His 98 167 100 30 78 36
异亮氨酸Ile 207 338 140 75 203 87
亮氨酸Leu 314 587 290 131 366 135
赖氨酸Lys 290 513 270 81 280 115
蛋氨酸Met 80 155 60 23 97 28
苯丙氨酸Phe 155 284 160 57 162 68
苏氨酸Thr 240 268 150 60 182 56
色氨酸Try 44 84 50 23 53
缬氨酸Val 240 448 160 78 219 102
非必需氨基酸NEAA
丙氨酸Ala 118 269 100 52 132 55
精氨酸Arg 119 198 110 52 114 72
天冬氨酸Asp 210 328 260 108 309 140
半胱氨酸Cys 46 35 20 22 48 7
甘氨酸Gly 50 41 60 34 80 19
谷氨酸Glu 626 1 019 770 231 477 358
脯氨酸Pro 368 580 320 112 364 138
丝氨酸Ser 181 492 160 66 227 98
酪氨酸Tyr 179 281 150 61 183 58
总必需氨基酸∑EAA 1 668 2 844 1 380 558 1 640 627
总非必需氨基酸∑NEAA 1 897 3 243 1 950 738 1 934 945

1.2.3 羊奶与驴奶、人奶、马奶、牛奶矿物元素含量差异分析

矿物元素可以参与机体的生理机能及各种代谢。羊奶中矿物元素含量丰富。从表4可知,山羊奶和绵羊奶中钾、镁含量均高于其他4种奶,而钙、磷、钠、锌含量均高于驴奶、马奶、人奶,但略低于牛奶;同时,绵羊奶中矿物元素含量又高于山羊奶。
表4 羊奶与驴奶、人奶、马奶、牛奶矿物元素含量的比较

Table 4 Comparison of mineral element contents between goat and sheep milk with donkey milk, human milk, horse milk and cow milk mg/dL

项目
Items		 山羊奶
Goat
milk[10-11]		 绵羊奶
Sheep
milk[13]		 驴奶
Donkey
milk[10,13,23⇓-25]		 人奶
Human
milk[25⇓-27]		 马奶
Horse
milk[10-11,25]		 牛奶
Cow
milk[11,13,25]
钙Ca 85~198 159~242 330~1 150 23~30 50~130 112~123
磷P 75~153 124~175 320~730 13~17 20~120 90~119
钾K 140~242 94~162 240~750 43~64 30~80 106~163
钠Na 28~59 30~75 100~270 11~24 17~20 58
镁Mg 10~36 16~25 4~8 2~3 4~11 7~12
铁Fe 0.05~0.10 0.08~0.10 0.04~0.26 0.04~0.20 0.02~0.15 0.03~0.10
锌Zn 0.40~0.60 0.40~0.90 0.10~0.30 0.20~0.40 0.18~0.24 0.30~0.55
铜Cu 0.02~0.05 0.03~0.05 0.01~0.03 0.02~0.06 0.02~0.10 0.01~0.08

1.2.4 羊奶与驴奶、人奶、马奶、牛奶脂肪酸含量差异分析

羊奶中含有丰富的脂肪酸。如表5所示,羊奶中饱和脂肪酸、单不饱和脂肪酸、共轭亚油酸含量均高于另外4种奶,但山羊奶和绵羊奶中各脂肪酸含量的差异不大。
表5 羊奶与驴奶、人奶、马奶、牛奶脂肪酸含量的比较(占总脂肪酸的百分比)

Table 5 Comparison of fatty acid contents between goat and sheep milk with donkey milk, human milk, horse milk and cow milk (percentage of total fatty acids) %

项目
Items		 山羊奶
Goat
milk[10-11]		 绵羊奶
Sheep
milk[13]		 驴奶
Donkey
milk[10,13,23⇓-25]		 人奶
Human
milk[25⇓-27]		 马奶
Horse
milk[10-11,25]		 牛奶
Cow
milk[11,13,25]
饱和脂肪酸SFA 59.9~73.7 57.5~74.6 46.7~67.7 39.4~45.0 37.5~55.8 55.7~72.8
单不饱和脂肪酸MUFA 21.8~35.9 23.0~39.1 15.3~35.0 33.2~45.1 18.9~36.2 22.7~30.3
多不饱和脂肪酸PUFA 2.6~5.6 2.5~7.3 14.2~30.5 8.1~19.1 12.8~51.3 2.4~6.3
亚油酸LA 1.9~4.3 1.6~3.6 6.0~15.2 6.0~17.7 3.6~20.3 1.2~3.0
α-亚麻酸ALA 0.2~1.2 0.5~2.3 4.0~16.3 0.6~3.4 2.2~31.2 0.3~1.8
共轭亚油酸CLA 0.3~1.2 0.6~1.1 0.14 0.2~1.1 0.02~0.10 0.2~2.4

1.2.5 羊奶与驴奶、人奶、马奶、牛奶维生素含量差异分析

羊奶还含有丰富的维生素。从表6可知,羊奶的维生素A、维生素B1、维生素B2、维生素B3含量都高于其他4种奶;羊奶的维生素D含量高于人奶、马奶、牛奶,但低于驴奶;羊奶的维生素C含量高于牛奶,但低于人奶、马奶、驴奶;羊奶的维生素B12含量与人奶接近。
表6 羊奶与驴奶、人奶、马奶、牛奶维生素含量的比较

Table 6 Comparison of vitamin contents between goat and sheep milk with donkey milk, human milk, horse milk and cow milkμg/dL

项目
Items		 山羊奶
Goat
milk[13]		 绵羊奶
Sheep
milk[13]		 驴奶
Donkey
milk[13,26,28]		 人奶
Human
milk[13]		 马奶
Horse
milk[13]		 牛奶
Cow
milk[13,26]
维生素A VA 50~68 41~50 1.7 30~200 9.3~34.0 32~50
维生素D VD 0.25 1.65~2.23 0.04~0.10 0.3 0.3
维生素E VE 120 5.1 300~800 26~113 98~184
维生素K VK 0.2~1.5 2.9 1.1~3.2
维生素C VC 900~1 500 425~6 000 2 000~5 700 5 000~10 000 1 287~8 100 300~2 300
维生素B1 VB1 40~68 28~80 21~60 14~17 20~40 28~90
维生素B2 VB2 110~210 160~429 30~90 20~60 10~37 116~202
维生素B3 VB3 187~370 300~500 57~90 147~178 70~140 50~120
维生素B12 VB12 0.06~0.07 0.30~0.71 0.11 0.03~0.05 0.30 0.27~0.75

1.3 羊奶中的生物活性物质

羊奶中含有多种生物活性物质,如乳铁蛋白、生物活性肽、乳脂肪球膜、低聚糖等。乳铁蛋白具有抗菌、免疫调节等活性[29],其中绵羊奶中的乳铁蛋白含量约为牛奶的3倍多[12]。生物活性肽具有抑制血管紧张素转换酶(ACE)、抗氧化、抗炎等活性。Moschopoulou等[30]研究发现,绵羊酸奶中的生物活性肽含量高于山羊奶和牛奶。乳脂肪球膜是包裹于甘油三酯表面的3层生物膜,研究发现,羊奶中的乳脂肪球膜可以显著抑制轮状病毒活性[31]。低聚糖是一种对人有益的化合物,山羊奶中含有0.25~0.3 g/L低聚糖,显著高于牛奶(0.03~0.06 g/L)和绵羊奶(0.02~0.04 g/L)[32]。
综上所述,羊奶营养物质丰富,还含有多种生物活性物质。羊奶的蛋白质含量高于牛奶、人奶、水牛奶、驴奶,是一种优质的蛋白质来源;羊奶中必需氨基酸的含量也高于牛奶、人奶、水牛奶、驴奶;同时,羊奶中维生素和矿物元素含量也高于驴奶、人奶、马奶、牛奶。

2 羊奶的生物学功能

2.1 抗氧化

羊奶中含有许多具有抗氧化活性的成分,如超氧化物歧化酶(SOD)、维生素A和生物活性肽等。氧化应激会对机体的生物系统造成严重伤害,羊奶可增强机体的抗氧化能力。牛奶也有一定的抗氧化能力[33],通过比较奶牛奶、山羊奶和驴奶的抗氧化能力,结果表明羊奶的总抗氧化能力最高[34]。Moreno-Fernandez等[35]研究发现,发酵山羊奶可诱导总抗氧化状态保护性升高,同时降低氧化损伤生物标志物含量,表明羊奶可保护主要细胞生物成分免受贫血恢复过程中诱发的氧化损伤。Mal等[36]研究得出,泌乳后期的加迪羊奶具有丰富的生物活性,可以防止氧化应激和衰老。谷宝祥等[37]研究显示,发酵羊奶的总抗氧化能力明显高于未发酵羊奶;此外,发酵羊奶可增强衰老小鼠皮肤的抗氧化和保湿作用,延缓皮肤衰老。研究发现,在贫血恢复期,发酵羊奶可以改善抗氧化状态,保护生物分子免受氧化损伤,还可以保护睾丸细胞的生长和代谢,改善骨骼肌和心血管健康[38-39]。综上所述,羊奶可增强机体抗氧化能力,防止氧化应激。

2.2 改善肠道功能

羊奶可以改善肠道功能,提高营养物质消化率。羊奶中含有表皮生长因子(EGF),在断奶仔猪饲粮中添加EGF可通过改善肠道形态和增加营养转运蛋白的表达对肠道发育产生积极影响,有利于提高断奶仔猪的营养物质消化率,提高营养转运蛋白mRNA表达水平[40]。肠道菌群在宿主免疫系统功能和神经免疫疾病的功能中起着关键作用[41]。有研究认为,发酵山羊奶可以作为替代功能食品,通过管理机体的肠道细菌来改善健康状况[42]。Liu等[43]研究发现,山羊初乳通过增加乳杆菌属(Lactobacillus)、另枝菌属(Alistipes)和幽门螺杆菌病原体的丰度,成熟乳通过增加Lactobacillus和穆里巴库鲁姆菌属(Muribaculum)的丰度,来改变肠道菌群的组成和结构,进而影响宿主的代谢和健康。综上可知,羊奶通过改变肠道形态以及肠道菌群的组成和结构,进而改善肠道功能。

2.3 易消化吸收

羊奶与其他乳制品相比,更易被人体消化吸收,主要是因为羊奶中含有αS1-酪蛋白和脂肪酸。Hodgkinson等[8]通过模拟婴儿和幼儿的胃,直接比较了不同pH、酶活性和培养时间下牛奶和羊奶的消化过程,发现羊奶中的酪蛋白比牛奶中的酪蛋白更易被消化吸收。羊奶中的短链脂肪酸占总脂肪酸的15%~18%,而相同的短链脂肪酸在牛奶中仅占5%~9%[44]。研究发现,在健康大鼠中,与饮用牛奶相比,饮用羊奶的大鼠胃排空更快[45]。因为羊奶易消化吸收,被广泛用于婴幼儿奶粉的生产。

2.4 低致敏性

羊奶的致敏性低于牛奶,主要是由于羊奶中αS1-酪蛋白和β-乳球蛋白含量低于牛奶[46-47],且羊奶的蛋白质消化动力学更接近人奶[47]。因此,羊奶可替代牛奶,为牛奶过敏的儿童开发配方奶粉[48]。研究发现,饮用牛奶导致过敏的概率为28.4%(n=740),而饮用羊奶导致过敏的概率低于0.7%[49]。但是,将羊奶应用于对牛奶过敏的儿童仍需谨慎对待。研究发现,对牛奶过敏的儿童饮用含有少量αS1-酪蛋白的羊奶时,其抗体反应较低[50]。用羊奶刺激对牛奶过敏儿童的淋巴细胞时,产生的肿瘤坏死因子-α(TNF-α)较少,而产生的白细胞介素-10(IL-10)较多[51]。因为羊奶的低致敏性,所以羊奶比牛奶更适合用于婴幼儿奶粉的生产,但关于羊奶的低致敏性还需要更深入的研究。

2.5 降低胆固醇

研究发现羊奶中的脂肪和酪蛋白可以降低血浆胆固醇含量,其通过增加高密度脂蛋白-胆固醇(HDL-C)含量增加胆固醇的排泄,从而表现出降低胆固醇的功能[52]。研究还发现,羊奶可以预防高胆固醇引起的疾病,如动脉粥样硬化,还可以抑制活性氧(ROS)自由基的生成,从而保护细胞膜免受氧化损伤[53]。

2.6 其他功能

羊奶是一种天然营养剂,可改善血液学状态,促进有益的代谢反应,在缺铁恢复期间对心血管健康有重要作用,以遏止炎症反应、巨噬细胞激活和动脉粥样硬化的发展[54]。摄入发酵山羊奶可使铁代谢的关键基因和蛋白质上调,并下调肝脏铁调素,因此发酵山羊奶在贫血恢复过程中发挥了重要作用[55]。Kaura等[56]用新鲜羊奶喂养小鼠,发现饮用羊奶可有效保护小鼠神经。在一项关于羊奶对成年人饱腹感影响的研究中,当人们早餐喝了羊奶之后,进食的欲望会显著降低,这表明,与牛奶相比,饮用羊奶后人们的饱腹感略高[57]。研究发现,山羊初乳中含有多种生物活性成分,包括生长因子、抗菌蛋白以及抗炎、增强免疫和抗氧化成分,这些生物活性成分只在初乳中存在,而在成熟乳中不存在或含量很低[58]。此外,还有研究发现,饮用羊奶可以保护小鼠免受四氯化碳(CCl4)诱导的急性肝损伤,并改善CCl4引起的肠道菌群失衡[59],表明羊奶可作为一种潜在的预防肝脏损伤的功能性食品。
羊奶中含有生物活性肽、SOD等多种生物活性成分,可以增强机体的抗氧化能力,促进胃肠道消化吸收,同时还具有低致敏性以及降低胆固醇等作用,未来在临床上将会有更广泛的应用。

3 羊奶的应用

羊奶可以直接饮用,也可以加工生产各种乳制品,目前食用羊奶及其制品的人越来越多[60]。虽然羊奶具有许多优点,但因其特殊气味,部分人难以接受。羊奶的气味与羊奶中游离脂肪酸的含量以及遗传和饲养管理有关[61],添加柠檬酸镁可以降低其气味,柠檬酸镁是强化山羊奶的最佳镁盐[62]。目前我国羊奶制品主要可分为液态羊奶、羊奶粉、发酵羊奶、乳脂肪类以及干酪类。

3.1 液态羊奶

我国液态羊奶主要可以分为常温液态羊奶和巴氏杀菌羊奶。常温液态羊奶保质期长,不仅保留了羊奶的风味,同时还减少了生物活性物质的损失;巴氏杀菌羊奶营养损失相对较少,但保质期很短。Li等[63]比较了不同pH和温度条件下处理的山羊奶,发现pH对山羊奶乳蛋白的热稳定性有显著影响,除了pH 6.9山羊奶以外,山羊奶中的各种蛋白质在pH为8.5时的表面疏水性均达到最大值。Bursová等[64]研究了经过巴氏杀菌的牛奶和山羊奶在不同储存条件(8和24 ℃)下小肠结肠炎耶尔森氏菌的生长潜力,发现小肠结肠炎耶尔森氏菌在巴氏杀菌过的牛奶和山羊奶中均可以生长和增殖。

3.2 羊奶粉

目前我国羊奶大部分都被生产为羊奶粉,羊奶粉中含有优质的低聚糖和蛋白质,主要用于婴幼儿配方奶粉[65]。石韶琦等[66]研究发现,羊奶粉可增强小鼠脾脏淋巴细胞转化能力、迟发型变态反应程度等细胞免疫功能和抗体生成细胞等体液免疫功能,从而增强小鼠的免疫力。

3.3 发酵羊奶

发酵羊奶主要有酸羊奶和发酵羊奶饮料。酸羊奶是在羊奶中加入活性乳酸菌,使羊奶中的乳糖水解成乳酸,羊奶中的酪蛋白经过一系列的变化变性凝固成凝乳。酸羊奶不仅保持了羊奶的风味和易消化吸收的优点,还去除了羊奶的膻味[67],并且营养价值丰富,同时还有一定的保健功能[68]。有研究发现,将酸奶发酵剂、德氏乳杆菌属、嗜热链球菌整合在一起,可大大改善酸羊奶的感官特性[69]。以原料奶制备的聚合羊奶乳清蛋白可能是一种新型蛋白质型增稠剂,可用于制作酸羊奶[70]。在山羊奶中添加枣浆可显著减弱羊奶的膻味,提高感官品质,并增加山羊奶酸奶的抗氧化活性[3],羊奶中加入干酪乳杆菌也有相同的作用[71]。酸羊奶不仅营养丰富,还有特殊风味,未来一定会有更光明的前景。发酵羊奶饮料气味诱人、营养丰富。Agata等[72]研究发现,乳酸乳球菌、乳酸乳球菌亚种最适合用于生产发酵羊奶饮料。Ferreira等[73]以山羊奶和葡萄汁为原料,在益生菌发酵饮料中添加或不添加葡萄渣提取物,制成的发酵羊奶饮料具有较高的膳食纤维、油酸和酚类化合物含量,并且还具有生物活性。

3.4 乳脂肪类

乳脂肪类羊奶制品主要有黄油、奶油。黄油的种类多样,有发酵黄油和生黄油等[74]。研究显示,给35日龄雄性大鼠食用澄清山羊黄油后,其肝脏甘油三酯、高密度脂蛋白和低密度脂蛋白含量均有所降低[75]。Felice等[76]对牛奶、山羊奶、绵羊奶和水牛奶的蛋白质和脂质组成进行分析发现,绵羊奶油中的饱和脂肪酸和棕榈酸含量最低。Costa等[77]研究发现,富含共轭亚油酸的山羊奶奶油可用于生产曲奇,增加了曲奇的功能和营养特性。近年来,黄油、奶油等乳脂肪类奶制品在我国市场逐渐增大,但绝大部分是牛奶乳脂肪类制品,目前关于羊奶乳脂肪类制品还比较少。

3.5 干酪类

奶酪是奶业发展成熟阶段的标志性产品之一,并且深受大众喜爱。干酪类羊奶制品主要是奶酪,奶酪是全球最受欢迎的羊奶产品[5]。溶菌酶近年来被认为是一种新型的食品防腐剂[78],因其具有可抑制腐败菌的生长、防止奶酪质地恶化、消除羊奶膻味等优点而应用于奶酪生产[79]。研究发现,可利用柠檬酸钙从羊奶中制备酸性凝乳干酪[80]。短乳杆菌(L. brevis)B1菌株具有良好的微生物和感官品质以及化学成分,可作为羊奶奶酪生产的发酵剂[81]。研究发现,在饲粮中添加甘草饼可以改善羊奶奶酪的品质和风味[73]。赵华等[82]研究显示,解淀粉芽孢杆菌GSBa-1凝乳酶提升了羊奶干酪的持水力和成熟前期的弹性、咀嚼性和内聚性,促进了多种氨基酸和风味物质的生成,提升了羊奶干酪的品质。
虽然我国羊奶制品种类较为齐全,但绝大部分是羊奶粉产品,我国羊奶产业应开发更多羊奶特色产品,满足多元化的消费需求。

4 小结与展望

羊奶营养丰富且具有多种功能特性,羊奶及其制品因其特性在乳品市场受到热捧。目前我国羊奶产业逐步规模化、标准化,羊奶产业发展前景良好,潜力巨大,是我国奶业振兴的重要组成。但我国奶羊生产性能低下、奶羊饲养技术落后、羊奶制品单一,仅占国内乳品消费市场的5%左右。因此,应大力发展我国羊奶产业,构建羊奶标准化体系,提高奶羊的产奶性能,不断丰富羊奶制品的种类,进一步激发市场消费潜力;同时,我国羊奶产业应抓住发展机遇,对于实现我国奶业振兴具有重大意义。

感谢河南中医药大学刘延鑫博士对文稿提出的宝贵意见。

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