牛乳铁蛋白及乳铁素的生产与应用现状  

Review on Production and Application Status of Lactoferrin and Lactoferricin

作　　者：胡志和[1] 庞广昌[1] 陈庆森[1] 

机构地区：[1]天津市食品生物技术重点实验室天津商学院食品科学与工程系,天津300134

出　　处：《食品科学》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)

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.

关 键 词：乳铁蛋白 乳铁素 生产 应用 

分 类 号：TS252.59[轻工技术与工程—农产品加工及贮藏工程]