Method for thermally treating lactoferrin

Chemistry: natural resins or derivatives; peptides or proteins; – Proteins – i.e. – more than 100 amino acid residues – Metal containing – e.g. – chromoproteins – ferritin,...

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426522, C07K 300, C07K 1522

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active

051169533

ABSTRACT:
An aqueous lactoferrin solution can be thermally treated for heat pasteurization or spray drying purposes substantially without impairing the iron-binding ability of the lactoferrin by first adjusting the ionic strength thereof in accordance with the formulae, wherein I is ionic strength and T is temperature (.degree.C.):

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Lyster et al. 1984, Human Milk Banking, (eds.) A. F. Williams and J. D. Baum, Vevey/Raven Press, N.Y. pp. 93-100.
A. Hekman, "Association of Lactoferrin With Other Proteins, As demonstrated by Changes in Electrophoretic Mobility," Biochimica et Biophysica Acta., 251 (1971), 380-387.
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Varunsatian et al., "Effects of Ca++, Mg++, and Na++on Heat Aggregation of Whey Concentrates," Journal of Food Science, vol. 48, 1983, pp. 42-46, 107.
Harrington et al., "Unfolding of Iron and Copper Complexes of Human Lactoferrin and Transferrin," Int. J. Biochem., vol. 19, No. 10., 1987, pp. 1001-1008.

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