摘要
牛奶中的乳铁蛋白和其水解产物乳铁素具有多种生物活性功能。综述了国外的乳铁蛋白和乳铁素生产、分离和纯化的方法,并介绍了乳铁蛋白和乳铁素作为食品保存剂、抗氧化剂、营养强化剂、免疫强化剂、免疫调节剂等应用的现状。展望了我国乳铁蛋白和乳铁素生产的前景。
Bovine lactoferrin and lactoferricin the hydrolysate of lactoferrin have various biological functions. The methods to produce, fractionate and purify the lactoferrin and lactoferricin were summarized, and the application status that lactoferrin and lactoferricin was used as food preservative, anti-oxidant, nutrition strengthening substance, immunopotentiator and immunomodulator was introduced. The prospect of lactoferrin and lactoferricin production was forecasted in our country.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第6期247-251,共5页
Food Science
基金
天津市重大科技攻关项目(033121011)
关键词
乳铁蛋白
乳铁素
生产
应用
lactoferrin
lactoferricin
production
application
作者简介
胡志和（1962-）,男,教授,研究方向为食品科学与乳品深加工.
