乳铁蛋白的特性、分离纯化方法及特点  

Characteristic, isolation and purification methods of Lactoferrin

作　　者：张东送[1] 庞广昌[1] 刘萍[2] 王彦[2] 

机构地区：[1]天津商学院生物工程系,天津300134 [2]海军后勤学院,天津300450

出　　处：《食品科技》2004年第5期95-98,共4页Food Science and Technology

基　　金：国家自然科学基金资助项目(30170685)

摘　　要：乳铁蛋白是一种铁结合性糖蛋白,在初乳中含量较高,乳铁蛋白具有多种生物学功能,如抗菌性、抗氧化、抗病毒、抗癌症等。乳铁蛋白的分离纯化方法较多,就吸附色谱法、离子交换色谱法、亲和色谱法、固定化单克隆抗体法、超滤法、盐析法等进行了概述,并就其工业化生产方法进行了展望。Lactoferrin, an iron-binding glycoprotein, has many biological functions. Such as antibacterial, antioxidant, antiviral and anticancer etc. Its content in the colostrums is the highest. There are many methods for isolation and purification of lactoferrin. This paper gives an overview of the adsorption chromatography, ion exchange chromatography, affinity chromatography, immobilized monoclonal antibodies, ultrafiltration and salting-out. The prospects of the methods of production lactoferrin on a large scale is also summed up.

关 键 词：乳铁蛋白 分离纯化 工业化 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]