牛乳铁蛋白的性质、制备及其在食品中的应用  

Properties,Preparation and Application of Bovine Lactoferrin in Food

作　　者：张宇 潘龙 廖爱美 宇光海[1] 惠明[1] 黄继红[1,2,3,4] 侯银臣 ZHANG Yu;PAN Long;LIAO Aimei;YU Guanghai;HUI Ming;HUANG Jihong;HOU Yinchen(School of Biological Engineering,Henan University of Technology,Zhengzhou 450001,China;Food Laboratory of Zhongyuan,Luohe 462000,China;School of Agriculture,Henan University,Kaifeng 475001,China;School of Food and Pharmacy,Xuchang University,Xuchang 461000,China;School of Food and Bioengineering,Henan University of Animal Husbandry and Economy,Zhengzhou 450046,China)

机构地区：[1]河南工业大学生物工程学院,河南郑州450001 [2]中原食品实验室,河南漯河462000 [3]河南大学农学院,河南开封475001 [4]许昌学院食品与药学院,河南许昌461000 [5]河南牧业经济学院食品与生物工程学院,河南郑州450046

出　　处：《食品科技》2024年第8期289-294,共6页Food Science and Technology

基　　金：中原学者工作站项目(224400510026);河南省中央引导地方科技发展资金项目(Z20221341069)。

摘　　要：牛乳铁蛋白是从牛乳中提取的一种天然糖蛋白,是重要的功能性食品强化添加剂,应用广泛。其理化性质独特、生物活性多样,在抑菌、抗病毒、抗炎、抗肿瘤等方面发挥重要作用。从牛乳中提取牛乳铁蛋白仍是目前工业化生产的主要方式,但效率低、成本高。因此利用重组表达系统异源表达牛乳铁蛋白是近年来研究热点。文章综述了牛乳铁蛋白的理化及生物学性质、制备方法以及在食品中的应用,旨在为牛乳铁蛋白的工业化生产及相关功能性食品的开发提供参考。Bovine lactoferrin is a natural glycoprotein extracted from cow’s milk,which is an important functional food fortification additive with a wide range of applications.It has unique physicochemical properties and diverse biological activities,playing a role in antibacterial,antiviral,anti-inflammatory,and anti-tumor effects.Extraction from bovine milk is still a common way to obtain bovine lactoferrin in the industry,but it is inefficient and costly,so the heterologous expression of bovine lactoferrin using recombinant expression system has been a research hotspot in recent years.In this paper,the physicochemical and biological properties,preparation methods and applications of bovine lactoferrin in food are reviewed,aiming to provide a reference for the industrial production of bovine lactoferrin and the development of related functional foods.

关 键 词：牛乳铁蛋白 性质 制备 食品 应用 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]