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Position: Home > Articles > Review on Production and Application Status of Lactoferrin and Lactoferricin FOOD SCIENCE 2006,27 (6) 247-251

牛乳铁蛋白及乳铁素的生产与应用现状

作  者:
胡志和;庞广昌;陈庆森
单  位:
天津市食品生物技术重点实验室天津商学院食品科学与工程系
关键词:
乳铁蛋白;乳铁素;生产;应用
摘  要:
牛奶中的乳铁蛋白和其水解产物乳铁素具有多种生物活性功能。综述了国外的乳铁蛋白和乳铁素生产、分离和纯化的方法,并介绍了乳铁蛋白和乳铁素作为食品保存剂、抗氧化剂、营养强化剂、免疫强化剂、免疫调节剂等应用的现状。展望了我国乳铁蛋白和乳铁素生产的前景。
译  名:
Review on Production and Application Status of Lactoferrin and Lactoferricin
作  者:
HU Zhi-he,PANG Guang-chang,CHEN Qing-sen (Tianjin Key Laboratory of Food and Biotechnology, Department of Food Science and Engineerning, Tianjin University of Commerce, Tianjin 300134, China)
关键词:
lactoferrin;lactoferricin;production;application
摘  要:
Bovine lactoferrin and lactoferricin the hydrolysate of lactoferrin have various biological functions . The methods to produce, fractionate and purify the lactoferrin and lactoferricin were summarized, and the application status that lactoferrin and lactoferricin was used as food preservative, anti-oxidant, nutrition strengthening substance, immunopotentiator and immunomodulator was introduced . The prospect of lactoferrin and lactoferricin production was forecasted in our country.

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