Abstract
Lactoferrin is a globular protein from milk that has considerable potential as a functional ingredient in food, cosmetic and pharmaceutical applications. In this study, we examined the possibility of preparing food-grade bovine lactoferrin (bLf) nanoparticles using a simple thermal processing method. Differential Scanning Calorimetry (DSC), light scattering, and ζ-potential techniques were used to provide information about the conformational changes, aggregation, and electrical charge of bLf in aqueous solutions. DSC studies indicated that the protein had two thermal denaturation temperatures (61 and 93 °C), which were associated with two different lobes of the protein. Protein denaturation was found to be irreversible, which was attributed to the formation of protein nanoparticles, whose size depended on the temperature and duration of the thermal treatment. Higher holding temperatures produced faster protein aggregation and larger protein nanoparticles: 85 > 80 > 75 > 70 °C. The protein nanoparticles produced by thermal treatment were resistant to subsequent changes in pH (from 3 to 11) and to salt addition (0–200 mM NaCl). The lactoferrin nanoparticles produced in this study may be useful as function ingredients in commercial products.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.