期刊
INTERNATIONAL DAIRY JOURNAL
卷 39, 期 2, 页码 246-252出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.idairyj.2014.07.001
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资金
- CICYT grant from the Ministerio de Ciencia y Tecnologia (Madrid, Spain) [AGL2010-20835]
- Social European Fund
- Gobierno de Aragon
The effect of high pressure and heat treatment of human milk on denaturation of lactoferrin was studied. The degree of protein denaturation was estimated using a sandwich enzyme-linked immunosorbent assay. Kinetic parameters for pressure-induced denaturation of lactoferrin were determined over the pressure range 300-650 MPa at 20 degrees C. Treatment at 300, 400, 500 and 600 MPa for 15 min denatured 9%, 23%, 34% and 48% of lactoferrin, respectively, whereas treatment at 65 degrees C for 30 min denatured 80%. Pressure-induced denaturation of lactoferrin followed a reaction order of n = 3. Values for the denaturation rate constant ranged from 1.9 x 10(4) s(-1) at 300 MPa to 58.0 x 10(4) s(-1) at 650 MPa. Heat-induced denaturation of lactoferrin involved protein aggregation by disulphide bonds; covalent interactions did not occur during pressure treatment. Results suggest that high-pressure processing is a potential alternative to thermal pasteurisation, giving greater retention of native lactoferrin. (C) 2014 Elsevier Ltd. All rights reserved.
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