乳铁蛋白的补铁作用  

Enrich the iron by lactoferrin

作　　者：张英华[1] 周锴 杨同舟[1] 

机构地区：[1]东北农业大学食品学院,哈尔滨150030 [2]完达山哈尔滨乳品有限公司,哈尔滨150078

出　　处：《食品科技》2003年第12期89-91,共3页Food Science and Technology

摘　　要：实验研究了在磷酸根存在的中性条件下,乳铁蛋白对铁离子溶解作用的影响.随着乳铁蛋白加入量的增加,上清液中二价铁和三价铁的浓度呈线性增加,表明乳铁蛋白对二价铁和三价铁均具有明显的增溶作用.乳铁蛋白可以使铁的溶解度提高60～70倍,远远超过其分子的含铁量,这样,乳铁蛋白必然能够成为一种治疗缺铁性贫血的功能性食品的重要添加成分.The solubility of ferric iron with LF was investigated in the presence of phosphate. The concentration of Fe2+ and Fe3+ in the solution increases with the addition of LF. LF could solubilize over a 60~70 fold molar equivalent of iron, which is much higher than the specific iron-binding ability of LF. LF must become an important additive in the functional food for anaemia.

关 键 词：乳铁蛋白 溶解度 铁 

分 类 号：TS201.4[轻工技术与工程—食品科学]