【摘要】 牛乳铁蛋白是从牛乳中提取的一种天然糖蛋白，是重要的功能性食品强化添加剂，应用广泛。其理化性质独特、生物活性多样，在抑菌、抗病毒、抗炎、抗肿瘤等方面发挥重要作用。从牛乳中提取牛乳铁蛋白仍是目前工业化生产的主要方式，但效率低、成本高。因此利用重组表达系统异源表达牛乳铁蛋白是近年来研究热点。文章综述了牛乳铁蛋白的理化及生物学性质、制备方法以及在食品中的应用，旨在为牛乳铁蛋白的工业化生产及相关功能性食品的开发提供参考。更多还原

【Abstract】 Bovine lactoferrin is a natural glycoprotein extracted from cow’s milk,which is an important functional food fortification additive with a wide range of applications.It has unique physicochemical properties and diverse biological activities,playing a role in antibacterial,antiviral,anti-inflammatory,and anti-tumor effects.Extraction from bovine milk is still a common way to obtain bovine lactoferrin in the industry,but it is inefficient and costly,so the heterologous expression of bovine lactoferrin using recombinant expression system has been a research hotspot in recent years.In this paper,the physicochemical and biological properties,preparation methods and applications of bovine lactoferrin in food are reviewed,aiming to provide a reference for the industrial production of bovine lactoferrin and the development of related functional foods.更多还原