Significance of the lactoperoxidase system in the dairy industry and its potential applications: a review

被引：196
作者：
Seifu, E
Buys, EM
Donkin, EF
机构：
[1] Alemaya Univ, Dept Anim Sci, Alemaya, Ethiopia
[2] Univ Pretoria, Dept Food Sci, ZA-0002 Pretoria, South Africa
[3] Univ Pretoria, Dept Anim & Wildlife Sci, ZA-0002 Pretoria, South Africa
来源：
TRENDS IN FOOD SCIENCE & TECHNOLOGY | 2005年 / 16卷 / 04期
关键词：
D O I：
10.1016/j.tifs.2004.11.002
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The natural antimicrobial system present in milk, the lactoperoxidase (LP) system, has been used to preserve raw milk quality in areas where it is not possible to use mechanical refrigeration for technical and/or economic reasons. Although the most widely recommended industrial application of the LP system in food production is in the dairy industry for the preservation of raw milk during storage and/or transportation to processing plants, other novel applications of the LP system are being explored. This review paper addresses the use of the LP system in the dairy industry, new research findings and developments made so far and the potential applications of the LP system in other food systems and commercial products. The paper also highlights the research gap and possible future research directions that deserve attention.
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收藏
页码：137 / 154
页数：18
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