Abstract
Lactoferrin (Lf) is found in milk and external secretions in high concentrations1. In human milk Lf is one of the major protein compounds ranging from 1000 µg/ml in mature milk to 7000 µg/m1 in colostrum2 instead of only 20–200 pg/ml in bovine3. Due to its high isoelectric point the protein is almost positively charged and can interact with other proteins in milk whey4.
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Riechel, P., Weiß, T., Ulber, R., Buchholz, H., Scheper, T. (1998). Analysis of Bovine Lactoferrin in Whey Using Capillary Electrophoresis (CE) and Micellar Electrokinetic Chromatography (MEKC). In: Spik, G., Legrand, D., Mazurier, J., Pierce, A., Perraudin, JP. (eds) Advances in Lactoferrin Research. Advances in Experimental Medicine and Biology, vol 443. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-9068-9_4
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DOI: https://doi.org/10.1007/978-1-4757-9068-9_4
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