摘要
乳铁蛋白是一种具有多种生理功能的铁结合糖蛋白,是当今乳品界和食品界最为关注的“热点”之一。本文综述了乳铁蛋白的分布及含量、分子结构、抗热变能力、生物学功能、分离制备方法等方面的研究进展,以及乳铁蛋白在食品、医药和化妆品领域的应用前景。
Lactoferrin is a kind of iron combine glycoprotein which has many physiological function, and it is one of hot topic in now milk and food industry world. In the article, the development of distributing, content, molecule structure, the ability of resisting the changing of hot, biology function and separating preparation method were summed. At the same time, the application promising of lactoferrin in food, feedingstuff, medication and cosmetic domain were discussed here.
出处
《黑龙江八一农垦大学学报》
2005年第6期50-54,共5页
journal of heilongjiang bayi agricultural university
关键词
乳铁蛋白
生物学功能
分离制备方法
应用
lactoferrim biology funtion： separating preparation method, application
