Nomenclature and biochemical properties of the main whey proteins. Lactoferrinand immunoglobulins.

Resumo

The article is a review of the publications related to nomenclature, physical−chemical and biochemical
characteristics of lactoferrin and immunoglubulins. Antioxidantive, antibacterial, antiinflammational
characteristics of lactoferrin and its ability to bind iron are outlined. Biologically active peptides formed at
fermentative hydrolysis of lactoferrin are characterized. Possibilities to apply lactoferrin and immunoglobulin
in commerce are shown. Information is given about structure and functions of immunoglobulins