乳铁蛋白分离纯化研究进展
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  • 英文篇名:Research Process in the Separation and Purification of Lactoferrin
  • 作者:张基亮 ; 张兰威 ; 韩雪 ; 马莺
  • 英文作者:ZHANG Ji-liang;ZHANG Lan-wei;HAN Xue;MA Ying;School of Chemistry and Chemical Engineering and Technology,Harbin Institute of Technology;School of Food Science and Engineering,Ocean University of China;
  • 关键词:乳铁蛋白 ; 回收 ; 优势与不足
  • 英文关键词:lactoferrin;;recovery;;advantages and disadvantages
  • 中文刊名:SPYK
  • 英文刊名:Food Research and Development
  • 机构:哈尔滨工业大学化学与化工学院;中国海洋大学食品科学与工程学院;
  • 出版日期:2019-01-20
  • 出版单位:食品研究与开发
  • 年:2019
  • 期:v.40;No.351
  • 语种:中文;
  • 页:SPYK201902036
  • 页数:5
  • CN:02
  • ISSN:12-1231/TS
  • 分类号:191-195
摘要
乳铁蛋白是一种非血红素转铁蛋白,与血清转铁蛋白、卵转铁蛋白和黑素转铁蛋白共同组成转铁蛋白家族。乳铁蛋白是一种多功能性的糖蛋白,具有很多的活性,被广泛应用于保健食品、配方奶粉、医药等领域中。归纳传统的与新开发的乳铁蛋白的回收方法,比较每种方法在提取回收乳铁蛋白中的优势与不足,对今后开发出更佳具有优势的乳铁蛋白的回收方法提供一些思路。
        Lactoferrin is a non-heme transferrin,which is composed of the transferrin family with serum transferrin,egg transferrin and melanin transferrin. Due to lactoferrin is a glycoprotein with pleiotropic activities,it has been widely used in health food,infant formula,medicine and other areas. Statement of traditional and new development of lactoferrin recycling methods,the advantages and disadvantages of each method was compared. It provided some ideas for the development of better methods for the recovery of lactoferrin with advantages in the future.
引文
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