乳铁蛋白分离技术研究进展  

Research Progress on the Separation Technology of Lactoferrin

作　　者：李雷刚[1] 张丽萍[1] 王锟[1] 

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319

出　　处：《农产食品科技》2009年第1期46-48,52,共4页

摘　　要：制备低成本高纯度的乳铁蛋白成为当前产业化过程中的一大难题。本文通过比较分析不同的分离方法，总结出各种方法的优缺点，并对新的分离方法及其应用前景进行了展望。The low-cost and high-purity preparation technology of tlactoferrin is becoming a major problem to be solved in the industrialization process at present. In this review, different separation methods of lactoferrin were compared and analyzed, and the advantages and disadvantages of various methods were summarized, more over, new separation methods and their applications were prospected.

关 键 词：制备方法 乳铁蛋白 分析 

分 类 号：TS201.2[轻工技术与工程—食品科学]