Interaction between lactoferrin and whey proteins and its influence on the heat-induced gelation of whey proteins

Quanyang Li; Zhengtao Zhao

doi:10.1016/j.foodchem.2018.01.114

Interaction between lactoferrin and whey proteins and its influence on the heat-induced gelation of whey proteins

Food Chem. 2018 Jun 30:252:92-98. doi: 10.1016/j.foodchem.2018.01.114. Epub 2018 Jan 19.

Authors

Quanyang Li¹, Zhengtao Zhao²

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: zhengtaozhao@gxu.edu.cn.

PMID: 29478568
DOI: 10.1016/j.foodchem.2018.01.114

Abstract

In this paper, the influence of lactoferrin (LF) on the structural development of whey protein isolate (WPI) gels during heating was investigated. The results demonstrated that the presence of sufficient LF could improve the strength and elasticity of WPI gels. When 30% LF was added, the elastic modulus of WPI gels increased from 254 ± 31 and 413 ± 58 Pa to 3222 ± 105 and 2730 ± 131 Pa at pH 6.7 and 5.8, respectively. The addition of LF improved the water holding capacity (WHC) of WPI gels at pH 6.7, while no improvement was observed at pH 5.8. LF interacted with whey proteins differently at pH 6.7 and 5.8 during heating. The LF/whey proteins complexes formed at pH 6.7 had smaller sizes and narrower size distributions than those formed at pH 5.8.

Keywords: Elastic modulus; Gelation; Lactoferrin; Size distribution; Whey protein isolate; Zeta potential.

MeSH terms

Elastic Modulus / drug effects
Gels
Hot Temperature*
Hydrogen-Ion Concentration
Lactoferrin / metabolism*
Lactoferrin / pharmacology
Protein Binding
Whey Proteins / chemistry*
Whey Proteins / metabolism*

Substances

Gels
Whey Proteins
Lactoferrin