Changes in the structure and functional properties of lactoferrin with different iron saturations before and after simulated high-temperature short-time heat treatments
Mengqi Wang
College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, 300457 China
Mengqi Wang and Wenjing Luo contributed equally to this work.
Contribution: Investigation, Writing - original draft
Search for more papers by this authorWenjing Luo
College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, 300457 China
Mengqi Wang and Wenjing Luo contributed equally to this work.
Contribution: Writing - review & editing, Formal analysis
Search for more papers by this authorXinyi Wu
College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, 300457 China
Contribution: Investigation, Methodology
Search for more papers by this authorWanyi Zhang
College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, 300457 China
Contribution: Formal analysis
Search for more papers by this authorHongbo Li
College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, 300457 China
Contribution: Validation
Search for more papers by this authorHongjuan Li
College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, 300457 China
Contribution: Formal analysis, Funding acquisition
Search for more papers by this authorCorresponding Author
Jinghua Yu
College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, 300457 China
Author for correspondence. E-mail: [email protected]
Contribution: Resources, Supervision
Search for more papers by this authorMengqi Wang
College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, 300457 China
Mengqi Wang and Wenjing Luo contributed equally to this work.
Contribution: Investigation, Writing - original draft
Search for more papers by this authorWenjing Luo
College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, 300457 China
Mengqi Wang and Wenjing Luo contributed equally to this work.
Contribution: Writing - review & editing, Formal analysis
Search for more papers by this authorXinyi Wu
College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, 300457 China
Contribution: Investigation, Methodology
Search for more papers by this authorWanyi Zhang
College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, 300457 China
Contribution: Formal analysis
Search for more papers by this authorHongbo Li
College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, 300457 China
Contribution: Validation
Search for more papers by this authorHongjuan Li
College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, 300457 China
Contribution: Formal analysis, Funding acquisition
Search for more papers by this authorCorresponding Author
Jinghua Yu
College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, 300457 China
Author for correspondence. E-mail: [email protected]
Contribution: Resources, Supervision
Search for more papers by this authorAbstract
The major functional properties of lactoferrin (LF) samples before and after high-temperature short-time (HTST: 72°C/15 s, 85°C/15 s and 95°C/15 s) treatment were investigated by turbiscan stability index, circular dichroism spectroscopy and other methods. The lower the LF iron saturation, the higher the iron binding, antibacterial and antioxidant capacity, but more unstable after HTST treatment. 40%-LF had the best physical and structural stability, but lower antibacterial and antioxidant capacity. Upon HTST treatment, the physical stability, antibacterial and antioxidant properties of LF samples were significantly reduced, especially for 95°C/15 s. Of note, LF with iron saturation higher than 15% was resistant to HTST treatment.
CONFLICT OF INTEREST STATEMENT
The authors declare no conflicts of interest.
Open Research
DATA AVAILABILITY STATEMENT
Data available on request from the authors.
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