Abstract
Lactoferrin (Lf), an 80-kD glycoprotein, is a major whey protein in human milk (HM). The structure of Lf is similar to that of transferrin and ovotransferrin. Lactoferrin binds iron tightly and releases it at a pH less than 3.0 (Lonnerdal & Iyer 1995), has anti-inflammatory and antibacterial properties (Goldman et al. 1990), and has antioxidant properties (Huang et al. 1999).KeywordsHigh Performance Liquid ChromatographyHuman MilkHuman Milk SampleMaternal CriterionMajor Milk ProteinThese keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.
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