Abstract：
: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±9.0nm 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±2.5nm. 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.
journal_name
Food Chemjournal_title
Food chemistryauthors
Li Q,Zhao Zdoi
10.1016/j.foodchem.2017.04.072subject
Has Abstractpub_date
2017-10-01 00:00:00pages
697-703eissn
0308-8146issn
1873-7072pii
S0308-8146(17)30642-8journal_volume
232pub_type
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