| 浅谈乳铁蛋白在肉类保鲜中的应用 |
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| 引用本文： | 黄镭,熊汉国.浅谈乳铁蛋白在肉类保鲜中的应用[J].肉类研究,2009(11):48-51. |
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| 作者姓名： | 黄镭 熊汉国 |
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| 作者单位： | 华中农业大学食品科技院,武汉,430070 |
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| 摘 要： | 乳铁蛋白作为一种天然的、具有许多特殊生理功能的糖蛋白,已经引起国际上广泛关注。本文叙述了乳铁蛋白的抗菌机制,包括:乳铁蛋白的结构特性、抗菌作用、抗菌机制等,并对其在肉类保鲜中的应用前景作了展望。
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| 关 键 词： | 乳铁蛋白 分子结构 抗菌机理 |
Application Development of Lactoferrin(LF) In Meat Preservation |
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| HUANG Lei,XIONG Hanguo.Application Development of Lactoferrin(LF) In Meat Preservation[J].Meat Research,2009(11):48-51. |
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| Authors: | HUANG Lei XIONG Hanguo |
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| Abstract: | Lactoferrin as a kind of natural glycoprotein with a lot of special physiological functions has attracted much attention world wide.Antibacterial mechanisms of Lactoferrin was reviewed in this paper,including structural properties,antibacterial activity and so on.In addition,the application development of Lactoferrin in meat preservation was prospected. |
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| Keywords: | Lactoferrin molecular structure antibacterial mechanism |
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