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

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          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.

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          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

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