摘要
Lactoferrin,one of members of the iron\|binding protein family,has attracted extensive studies over the last 20 years.\;With initially focused on the iron\|binding capacity and antimicrobial activity of lactoferrin,the decades\|long investigations have revealed many other important features of this protein such as its sophisticated tertiary structure,wide range of biological functions and techniques of the preparation.On the basis of these achievements,lactoferrin is becoming one of best understood food proteins and the most prospective food ingredients.In this article,lactoferrin is being extensively reviewed in its structure,functionality,preparation and utilization.\;
Lactoferrin,one of members of the iron\|binding protein family,has attracted extensive studies over the last 20 years.\;With initially focused on the iron\|binding capacity and antimicrobial activity of lactoferrin,the decades\|long investigations have revealed many other important features of this protein such as its sophisticated tertiary structure,wide range of biological functions and techniques of the preparation.On the basis of these achievements,lactoferrin is becoming one of best understood food proteins and the most prospective food ingredients.In this article,lactoferrin is being extensively reviewed in its structure,functionality,preparation and utilization.\;
出处
《生物工程进展》
CSCD
2000年第6期34-42,共9页
Progress in Biotechnology
Lactoferrin
