Formation of lactoferrin/sodium caseinate complexes and their adsorption behaviour at the air/water interface

卷:232

Li, Quanyang ; Zhao, Zhengtao

Guangxi Univ

关键词: Sodium caseinate;    Lactoferrin;    Heat stability;    Interfacial tension;    Turbidity;    Zeta potential;   

DOI  :  10.1016/j.foodchem.2017.04.072

学科分类：食品科学和技术

【 摘 要 】

This research investigated the complexation behaviour between lactoferrin (Lf) and sodium caseinate (NaCas) before and after heat treatment. The results showed that heating facilitated their interaction and different complexes were formed at different Lf/NaCas ratios. The presence of low concentrations of NaCas resulted in the rapid precipitation of Lf, while no precipitation was observed at the NaCas concentrations higher than Lf/NaCas ratio of 2:1. The formed complexes at the ratio of 2:1 have an average diameter of 194 +/- 9.0 nm and they exhibited a great capacity in lowering the air/water interfacial tension. Further increase of NaCas concentration to ratios of 1:1 and 1:2 resulted in the formation of smaller complexes with average diameters of 60 +/- 2.5 nm. The complexes formed at these two ratios showed similar adsorption behaviour at the air/water interface and they exhibited lower capacity in decreasing the interfacial tension than the ratio of 2:1. (C) 2017 Elsevier Ltd. All rights reserved.