基于牛乳铁蛋白的生产技术创新及应用研究进展 纪颖.pdf

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食品与发酵工 bLF 的工业化
生产流程的关键技术与条件、发展中的创新工艺组合、加工与配方因素的影响与控制等，归纳最新的应用产品专利
（乳制品和机能饮料、辅助疾病预防的特医食品、口腔保健食品和口腔清洁用品等）中 bLF 有效剂量与临床功效，并
比较了国内外法规允许添加 bLF 的特定食品种类与最大使用剂量。该综述可为相关产业发展提供新思路和理论基础，
有助于 bLF 新产品配方设计和工业化生产。
关键词 乳铁蛋白；生产工艺；影响因子；产品专利；食品应用
DOI: .11-1802/
Advances in research on bovine lactoferrin-based technical innovation and
application
JI Ying, AI Lianzhong, XING Mingxia, XIE Fan, LAI Phoency*
(Shanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and
Technology, Shanghai 200093, China)
Abstract Lactoferrin is a natural glycoprotein in most mammals and has a variety of biological activities. Bovine lactoferrin
(bLF) is generally used for application as food-grade, generally-recognized-as-safe (GRAS) nutritional supplement, and a
natural immunomodulator and broad-spectrum bacteriostatic agent. It has great potential in food, health management and
pharmaceutical industry. bLF is susceptible to denaturation and inactivation by heat(65~75℃), acid and alkali, and other
processing or environmental factors. It is critical to maintain the high activity and stability of bLF during industrial prod uction
and application. Recently, for producing bLF of high bioactivities, related researches on industrial production processes, key
techniques, innovative techno-combinations, and valuable patented technologies or products have reached great achievements.
However, few reports are made on systematic knowledge system concerning highly active bLF-related technology and
application. Therefore, this report concluded comprehensively