Physico-chemical properties of different forms of bovine lactoferrin

Bokkhim, Huma, Bansal, Nidhi, Grndahl, Lisbeth and Bhandari, Bhesh (2013) Physico-chemical properties of different forms of bovine lactoferrin. Food Chemistry, 141 3: 3007-3013. doi:10.1016/j.foodchem.2013.05.139


Author Bokkhim, Huma
Bansal, Nidhi
Grndahl, Lisbeth
Bhandari, Bhesh
Title Physico-chemical properties of different forms of bovine lactoferrin
Journal name Food Chemistry   Check publisher's open access policy
ISSN 0308-8146
1873-7072
Publication date 2013-01-01
Year available 2013
Sub-type Article (original research)
DOI 10.1016/j.foodchem.2013.05.139
Volume 141
Issue 3
Start page 3007
End page 3013
Total pages 7
Place of publication Amsterdam, The Netherlands
Publisher Elsevier
Language eng
Subject 1106 Human Movement and Sports Science
1602 Criminology
Abstract Three forms of bovine lactoferrin (Lf), apo-, native- and holo- with 0.9%, 12.9% and 99.7% iron content, respectively, were characterised for their physico-chemical properties. Colour, surface tension, thermal properties, particle charge and rheological behaviour of Lf were found to be affected by the form of Lf. The surface tension of Lf tends to decrease with decrease in iron content. The Circular Dichroism (CD) spectra confirmed that all forms of Lf had similar secondary structures while the tertiary structure was different for holo-Lf. The Differential Scanning Calorimeter (DSC) analysis showed that the apo- and holo-Lf in aqueous solution displayed thermal denaturation temperatures of 71 ± 0.2 and 91 ± 0.5 °C, respectively, suggesting that the iron saturation of Lf tends to increase its thermal stability. The study of particle charge properties (ζ -potential) in 1 mM KCl salt solution showed that apo-Lf reached the net charge of zero in the pH range 5.5-6.5 whereas native and holo-Lf in the pH range 8.0-9.0. The apparent viscosity of 1% (wt/wt) solution of the different forms of Lf showed no difference between apo- and native-Lf (≈ 1.4 mPa s) while the value was significantly higher (2.38 mPa s) for holo-Lf.
Keyword Lactoferrin
Molecular confirmation
Physico-chemical properties
Rheological behaviour
Surface tension
Thermal denaturation
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: School of Agriculture and Food Sciences
Official 2014 Collection
School of Chemistry and Molecular Biosciences
 
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