• 介绍：

• 乳铁蛋白(lactoferrin，LF)是乳汁中一种重要的非血红素铁结合糖蛋白，中性粒细胞颗粒中具有杀菌活性的单体糖蛋白。其分子量为80 kDa，主要由乳腺上皮细胞表达和分泌。

• 储存条件： 2-8℃，氮气保存

• 用途： 抗菌、抗氧化、抗癌、调节免疫 。食品营养强化剂

• 注意：部分产品我司仅能提供部分信息，我司不保证所提供信息的权威性，仅供客户参考交流研究之用。

• 22. [IF=6.1] Wanrong Wu et al."New Horizons of Covalent Complex of Plant-Derived Recombinant Human Lactoferrin (OsrhLF) Combined with Different Polyphenols: Formation, Physicochemical Properties, and Gastrointestinal Fate."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.202

• 21. [IF=10.2] Ye Yan et al."Thermosensitive hydrogel with emodin-loaded triple-targeted nanoparticles for a rectal drug delivery system in the treatment of chronic non-bacterial prostatitis."JOURNAL OF NANOBIOTECHNOLOGY.2024 Dec;22(1):1-19

• 20. [IF=8.1] Ming Guo et al."Imaging metabolic mechanisms and the binding behavior of nutrients/transporters of edible Matricaria flowers VOCs."FOOD RESEARCH INTERNATIONAL.2023 Dec;:113857

• 19. [IF=8.2] Jian-ju Li et al."Ionic regulation whey protein composition on membrane fouling during ultrafiltration process analyzed by HPLC."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Jan;254:127751

• 18. [IF=3.5] Zekun Li et al."Molecular Insight into Binding Behavior of Caffeine with Lactoferrin: Spectroscopic, Molecular Docking, and Simulation Study."JOURNAL OF DAIRY SCIENCE.2023 Aug;:

• 17. [IF=10.7] Yutong Zhang et al."In vitro and in silico studies of the structure and functional properties of the lactoferrin-chlorogenic acid complex."FOOD HYDROCOLLOIDS.2023 Nov;144:109051

• 16. [IF=13.3] Jiantang Liang et al."Drug Repurposing-Based Brain-Targeting Self-Assembly Nanoplatform Using Enhanced Ferroptosis against Glioblastoma."Small.2023 Jul;:2303073

• 15. [IF=5.561] Yanrong Chen et al."Molecular Interaction Mechanism and Preservative Effect of Lactone Sophorolipid and Lactoferrin/β-Lactoglobulin Systems."Foods.2023 Jan;12(8):1561

• 14. [IF=7.425] Ming Guo et al."Nutritive value of active volatile components of Anacardiaceae mango and their effects on carrier proteins function."FOOD RESEARCH INTERNATIONAL.2023 Jun;168:112779

• 13. [5.561] Qi Zeng et al."Providing New Insights on the Molecular Properties and Thermal Stability of Ovotransferrin and Lactoferrin."Foods.2023 Jan;12(3):532

• 12. [IF=3.318] Mengyu Wang et al."Boron-doped titania for separation and purification of lactoferrin in dairy products."JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES.2022 Dec;1212:123501

• 11. [IF=10.435] Hong Liping et al."A UCMPs@MIL-100 based thermo-sensitive molecularly imprinted fluorescence sensor for effective detection of β-lactoglobulin allergen in milk products."J Nanobiotechnol. 2022 Dec;20(1):1-12

• 10. [IF=5.115] Yueyao Jiang et al."The Optimization Design Of Lactoferrin Loaded HupA Nanoemulsion For Targeted Drug Transport Via Intranasal Route."Int J Nanomed. 2019; 14: 9217–9234

• 9. [IF=5.354] Yaxing Man et al."High voltage electrohydrodynamic atomization of bovine lactoferrin and its encapsulation behaviors in sodium alginate."J Food Eng. 2022 Mar;317:110842

• 8. [IF=6.057] Lu Wang et al."Real-time monitoring of immunoglobulin G levels in milk using an ordered porous layer interferometric optical sensor."Talanta. 2022 Jan;237:122958

• 7. [IF=7.46] Yaqin Zhang et al."A smartphone-integrated colorimetric sensor of total volatile basic nitrogen (TVB-N) based on Au@MnO2 core-shell nanocomposites incorporated into hydrogel and its application in fish spoilage monitoring."Sensor Actuat B-Chem. 2021 May;3

• 6. [IF=7.514] Yating Zhang et al."Gallic acid liposomes decorated with lactoferrin: Characterization, in vitro digestion and antibacterial activity."Food Chem. 2019 Sep;293:315

• 5. [IF=3.638] Zhengtao Zhao et al."Effect of lactoferrin on physicochemical properties and microstructure of pullulan-based edible films."J Sci Food Agr. 2019 Jun;99(8):4150-4157

• 4. [IF=4.952] Quanyang Li et al."Protection effect of sodium alginate against heat-induced structural changes of lactoferrin molecules at neutral pH."Lwt Food Sci Technol. 2019 Jan;99:513

• 3. [IF=7.514] Quanyang Li et al."Interaction between lactoferrin and whey proteins and its influence on the heat-induced gelation of whey proteins."Food Chem. 2018 Jun;252:92

• 2. 蔡宁,杨青,金鑫.人参皂苷CK-乳铁蛋白固体分散体的构建及形成机制[J].西北药学杂志,2020,35(05):696-701.

• 1. 王璇, 胡仲秋, 袁亚宏,等. 天然抑菌剂对鲁氏接合酵母的抑菌作用[J]. 现代食品科技, 2018, 34(10):100-108.

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本计算器可帮助您计算出特定溶液中溶质的质量、溶液浓度和体积之间的关系，公式为：

质量 (mg) = 浓度 (mM) x 体积 (mL) x 分子量 (g/mol)

• pg ng μg mg g kg =
  fM pM nM μM mM M *
  nL μL mL L *