摘要
乳铁蛋白作为乳中天然存在的功能性成分,具有多种多样的生物学功能,广泛用于药品、食品、饲料、化妆品等领域,尤其成为婴儿配方食品等细分领域的科研和产业关注的热点。通过对乳铁蛋白在食品领域的相关应用进行综述,并从专利技术角度出发,对乳铁蛋白在食品领域的国内外发展概况,以及细分应用领域和研究热点及趋势进行分析研究。
As a natural active ingredients in milk and has a variety of biological properties,lactoferrin is widely used in medicine,food,feed,cosmetics and other fields,especially in infant formula,and is becoming a hotspot of research and industry.Lactoferrin related application in food were summarizedfrom the perspective of patent.The article can provide data both at domestic and abroad for the general situation of development and application prospect of lactoferrin to food were introduced in detail.
作者
杨燕婷
Yang Yanting(Patent Examination Cooperation Jiangsu Center of the Patent Office SIPO,Suzhou 215163,China)
出处
《现代食品》
2018年第12期25-29,共5页
Modern Food
