乳业科学与技术 ›› 2025, Vol. 48 ›› Issue (4): 0-0.

• 专题论述 •    

牛乳铁蛋白的结构、生物功能及其提取技术研究进展

孔子涵1,张林芳2,孟祥晨3,刘飞1   

  1. 1. 东北农业大学
    2. 黑龙江交通职业技术学院
    3. 东北农业大学食品学院
  • 收稿日期:2025-03-13 修回日期:2025-05-29 出版日期:2025-07-01 发布日期:2025-07-28
  • 通讯作者: 刘飞
  • 基金资助:
    黑龙江省重点研发计划项目(基地奖励)

Progress in the Study of the Structure and Biological Function of Bovine Lactoferrin and its Extraction Technology

  • Received:2025-03-13 Revised:2025-05-29 Published:2025-07-01 Online:2025-07-28

摘要: 牛乳铁蛋白(Bovine Lactoferrin,BLF)作为哺乳动物乳中重要的铁结合糖蛋白,在食品、医药及保健品领域具有广阔的应用前景。本文简单介绍了BLF的结构特征,详细叙述了BLF的抗菌、免疫调节、抗氧化、抗病毒、抗肿瘤等多种生物学功能及其作用机制,并对当前BLF的提取技术进行归纳分析,总结了各提取技术的优缺点。最后就BLF当前研究热点进行分析与展望,以推动其在功能食品和特医食品中的高效应用,为深入理解BLF的生物学特性及其产业化发展提供理论参考。

关键词: 牛乳铁蛋白, 结构特征, 生物学功能, 提取技术, 研究进展

Abstract: Bovine Lactoferrin (BLF), as an important iron-binding glycoprotein in mammalian milk, has a broad application prospect in the field of food, medicine and nutraceuticals. This article briefly introduces the structural characteristics of BLF, and describes in detail the antibacterial, immunomodulatory, antioxidant, antiviral, antitumor and other biological functions of BLF and its mechanism of action, and summarizes the advantages and disadvantages of the current BLF extraction techniques. Finally, the current research hotspots of BLF are analyzed and prospected to the efficient application of BLF in functional food and food for special medical purpose, which provides a theoretical reference for the in-depth understanding of the biological properties of BLF and its industrial development.

Key words: bovine lactoferrin, structure characteristics, biological function, extraction technology, research progress