Abstract：
:Lactoferrin is an iron-binding cationic glycoprotein (pI = 8.7) beneficial for mammal health, especially udder and milk preservation. A new simple two-step method of quantification was developed. Lactoferrin in 1 mL of bovine skim milk was first adsorbed onto 100 mg of macroporous sulfonated-resin at pH 6.8 by rotary stirring for 90 min at 20-25 °C. After washing the resin, lactoferrin was desorbed using 1 mL of 2 M NaCl containing phenylalanine as a dilution marker, then fully resolved and quantified by RP-HPLC at 220 nm using a wide-bore C4 silica column. This robust, inexpensive and flexible method improves selectivity (no protein interference) and sensitivity compared to previous HPLC methods. In-laboratory validation demonstrated its linearity (25 to 514 µg Lf mL-1), accuracy (110 to 98% recovery), and precision (<4%), which were comparable to immuno-based methods. The results for individual raw cow's milk were strongly correlated with results using an ELISA test.
journal_name
Food Chemjournal_title
Food chemistryauthors
Pochet S,Arnould C,Debournoux P,Flament J,Rolet-Répécaud O,Beuvier Edoi
10.1016/j.foodchem.2018.03.058subject
Has Abstractpub_date
2018-09-01 00:00:00pages
36-45eissn
0308-8146issn
1873-7072pii
S0308-8146(18)30490-4journal_volume
259pub_type
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