Occurrence, structure, biochemical properties and technological characteristics of lactoferrin
作者： Jan M. Steijns , A. C. M. van Hooijdonk
DOI: 10.1017/S0007114500002191
关键词:
摘要: The structure of the iron-binding glycoprotein lactoferrin, present in milk and other exocrine secretions, has been elucidated great detail, both three-dimensional protein attached N-glycans. Structure-function relationships are being established. From these studies a function for lactoferrin host defence modulation iron metabolism emerges. This paper describes some detail how cations may be bound by lactoferrins from human or bovine sources elucidates parts molecule that critical interactions with cells biomolecules. Furthermore, technological aspects, more specifically heat-sensitivity, different matrices described.
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