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Stability of heat-induced lactoferrin–sodium caseinate complexes: effects of pH and ionic strength

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Abstract

The interaction between lactoferrin (LF) and sodium caseinate (NaCas) can be improved by heating, which results in the formation of LF–NaCas complexes. However, the stability of those complexes under different conditions is unclear. This research investigated the stability of LF–NaCas complexes at different pHs and in different ionic environments. The results showed that stable LF–NaCas complexes can be formed at LF/NaCas ratios of 2:1 and 1:1, which have different structural and functional properties. At the ratio of 2:1, the resulted complexes were big with an average diameter of 140 ± 2.3 nm, while a much smaller average diameter of 53 ± 2.0 nm was obtained at the ratio of 1:1. At both ratios, complexes exhibited notable stability at the NaCl concentration up to 200 mmol L−1. The presence of calcium is detrimental to the stability of LF–NaCas complexes. Significant precipitation was observed even at the lowest concentration of 5 mmol L−1. On the other hand, both of the complexes showed great stability at pH ≥ 7.0 and ≤ 4.0, while significant precipitation happened at pH 5.0 and 6.0.

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Abbreviations

LF:

Lactoferrin

NaCas:

Sodium caseinate

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Acknowledgements

This work was supported by the Grant of state key laboratory of dairy biotechnology, People’s Republic of China (No. SKLDB2013-07) and Guangxi University Science Foundation for Doctor (XBZ160258).

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Authors and Affiliations

  1. College of Light Industry and Food Engineering, Guangxi University, Nanning, 530 004, People’s Republic of China

    Zhengtao Zhao, Haijing Lan, Quanyang Li & Lijun Wang

  2. Shanghai State Key Laboratory of Dairy Biotechnology, Bright Dairy and Food Co. Ltd., Shanghai, 200436, People’s Republic of China

    Quanyang Li

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  1. Zhengtao Zhao
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  2. Haijing Lan
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Correspondence to Quanyang Li or Lijun Wang.

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Zhao, Z., Lan, H., Li, Q. et al. Stability of heat-induced lactoferrin–sodium caseinate complexes: effects of pH and ionic strength. Food Measure 12, 1896–1903 (2018). https://doi.org/10.1007/s11694-018-9803-7

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  • DOI: https://doi.org/10.1007/s11694-018-9803-7

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