牛初乳中乳铁蛋白提取纯化技术方法比较分析  

Comparison and Analysis on the Technology of Extracting and Purifying Lactoferrin from Bovine Colostrum

作　　者：刘江丽[1] 刘妍妍[1] 张丽萍[1,2] 

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319 [2]黑龙江省农产品加工工程技术研究中心,黑龙江大庆163319

出　　处：《农产食品科技》2010年第4期34-38,共5页

摘　　要：乳铁蛋白是一种铁结合性糖蛋白，在牛初乳中含量高达1g/L，是常乳含量的五倍。乳铁蛋白具有抗菌、抗氧化、抗病毒、抗癌症等多种生物学功能，95％纯度的乳铁蛋白每公斤价值1000$。近些年来，乳铁蛋白的分离纯化技术研究达到了较高水平，主要有离子交换色谱法、盐析和凝胶层析法、超滤和离子交换色谱法结合、混合模式扩张床吸附法等，但是能够直接工业化生产的方法还有待于进一步研究和完善。Lactoferrin is an iron-binding glycoprotein. The content of lactoferrin in bovine colostrum is up tol g/L, which is five times higher than that in the milk. Lactoferrin has many biological functions such as antibacterial, antioxidant, antiviral and antieaneer etc. The value of lactoferrin with a purity of 95% is 1000 dollar per kilogaram. There are many methods for isolation and purification of laetoferrin. In recent years, technologies for lactoferrin separation and purification technology reached a high level. The main methods include ion-exchange chromatography, salting-out and gel chromatography method, ultrafiltration and ion-exchange chromatography and mixed-mode expanded bed adsorption. The methods for direct industrial production will been further studied and improved.

关 键 词：乳铁蛋白 提取 纯化 工业化生产 

分 类 号：TS252.42[轻工技术与工程—农产品加工及贮藏工程]