食品与发酵工业 >

2022 , Vol. 48 >Issue 15: 332 - 340

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.031675

综述与专题评论

基于牛乳铁蛋白的生产技术创新及应用研究进展

  • 纪颖 ,
  • 艾连中 ,
  • 邢明霞 ,
  • 谢凡 ,
  • 赖凤羲
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  • (上海理工大学 健康科学与工程学院,上海食品微生物工程技术研究中心,上海,200093)
第一作者:硕士研究生(赖凤羲教授为通信作者,E-mail: plai856@hotmail.com)

收稿日期: 2022-03-23

  修回日期: 2022-04-07

  网络出版日期: 2022-09-02

基金资助

上海市科技兴农项目(2019-02-08-00-07-F01152);上海食品微生物工程技术研究中心项目(19DZ2281100)

收起

Advances on bovine lactoferrin-based technical innovation and application

  • JI Ying ,
  • AI Lianzhong ,
  • XING Mingxia ,
  • XIE Fan ,
  • LAI Phoency
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  • (Shanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China)

Received date: 2022-03-23

  Revised date: 2022-04-07

  Online published: 2022-09-02

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摘要

乳铁蛋白是存在于大多数哺乳动物中的天然糖蛋白,具有多样化生物活性。在实际应用中大都采用牛乳铁蛋白,是食品级公认安全的营养补充剂,也是天然的免疫调节剂、广谱抑菌剂,在食品、健康管理和医药工业中都深具应用潜力。由于其容易受温度(65~75 ℃)、酸碱和其他加工或环境因子影响而变性失活,因此工业生产与应用时,维持牛乳铁蛋白高活性和稳定性相当关键。近年来针对高活性的牛乳铁蛋白的工业化生产的工艺流程、关键技术、创新的技术组合以及具商业价值的专利技术或产品等研究已有很大进展,但尚未见有关高活性牛乳铁蛋白生产技术和应用面的系统性知识体系被报道。文章总结了近年来最新的研究与应用型专利,介绍了高活性牛乳铁蛋白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)中牛乳铁蛋白有效剂量与临床功效,并比较了国内外法规允许添加牛乳铁蛋白的特定食品种类与最大使用剂量,以期为相关产业发展提供新思路和理论基础,有助于牛乳铁蛋白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

本文引用格式

纪颖 , 艾连中 , 邢明霞 , 谢凡 , 赖凤羲 . 基于牛乳铁蛋白的生产技术创新及应用研究进展[J]. 食品与发酵工业, 2022 , 48(15) : 332 -340 . DOI: 10.13995/j.cnki.11-1802/ts.031675

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 a 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 production and application. Recently, the producing of bLF with high bioactivities, related researches on industrial production processes, key techniques, innovative techno-combinations, and valuable patented technologies or products have made great achievements. However, few reports are made on systematic knowledge system concerning highly active bLF-related technology and application. Therefore, this report comprehensively reviewed the latest findings and patented applications, introduced the key techniques and conditions of industrial processes for producing highly active bLF, the innovative technology, and the influence and control of processing and formula factors involved. The effective dose and clinical efficacy of bLF in the latest applied product patents (including dairy products and functional drinks, special medical food for disease prevention, oral health food and oral cleaning products, etc.) were also summarized, and the specific food types and maximum dosage of bLF allowed by domestic and foreign laws and regulations were compared. This review provides new ideas and theoretical basis for the development of bLF-related industry and facilitates the formulation design and industrial production of new bLF products.

Key words： lactoferrin; production process; influence factor; product patent; food application

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