Blog
About

  • Record: found
  • Abstract: found
  • Article: not found

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

Read this article at

ScienceOpenPublisherPubMed
Bookmark
      There is no author summary for this article yet. Authors can add summaries to their articles on ScienceOpen to make them more accessible to a non-specialist audience.

      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.

      Related collections

      Author and article information

      Affiliations
      [1 ] College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China.
      [2 ] College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China. Electronic address: zhengtaozhao85@gmail.com.
      Journal
      Food Chem
      Food chemistry
      Elsevier BV
      0308-8146
      0308-8146
      Oct 01 2017
      : 232
      28490130
      S0308-8146(17)30642-8
      10.1016/j.foodchem.2017.04.072

      Comments

      Comment on this article