食品科学 ›› 2006, Vol. 27 ›› Issue (6): 247-251.
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胡志和, 庞广昌, 陈庆森
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HU Zhi-He, PANG Guang-Chang, CHEN Qing-Sen
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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。
关键词:  , 乳铁蛋白, 乳铁素, 生产, 应用
Abstract: 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.
Key words:  , lactoferrin; lactoferricin; production; application;
胡志和, 庞广昌, 陈庆森. 牛乳铁蛋白及乳铁素的生产与应用现状[J]. 食品科学, 2006, 27(6): 247-251.
HU Zhi-He, PANG Guang-Chang, CHEN Qing-Sen. Review on Production and Application Status of Lactoferrin and Lactoferricin[J]. FOOD SCIENCE, 2006, 27(6): 247-251.
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