Protection effect of sodium alginate against heat-induced structural changes of lactoferrin molecules at neutral pH
Protection effect of sodium alginate against heat-induced structural changes of lactoferrin molecules at neutral pH
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DOI：
10.1016/j.lwt.2018.10.019
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发表时间：
2019-01-01
影响因子：
6
通讯作者：
Zhao, Zhengtao
中科院分区：
文献类型：
--
作者：
Li, Quanyang;Lan, Haijing;Zhao, Zhengtao
研究海藻酸钠对乳铁蛋白热不稳定性的抑制作用。结果表明，海藻酸钠与Lf之间存在静电引力作用。Lf-海藻酸钠复合物的形成增加了Lf在浓度高于0.03%时的热稳定性。热稳定性与配合物的zeta电位有关，其需要达到-20 mV以形成稳定的体系。在90摄氏度下加热导致Lf的不可逆变化和所有浓度下疏水基团的显著暴露。在海藻酸钠浓度为0.03%时，仅可保持约54%的二级结构，并且复合物具有289 +/- 14 nm的高得多的尺寸。另一方面，在0.04%和0.05%的浓度下获得小得多的尺寸（69 +/-2和41 +/-0.4nm），并且可以保护Lf的80%以上的二级结构。
The objective of this research was to characterize the inhibition effect of sodium alginate on heat-induced instability of lactoferrin (Lf). The results showed that sodium alginate can interact with Lf through electrostatic attraction. The formation of Lf-sodium alginate complexes increased the heat stability of Lf at concentrations higher than 0.03%. The heat stability is related to the zeta potential of the complexes, which need to achieve -20 mV to form stable systems. Heating at 90 degrees C resulted in irreversible changes of Lf and significant exposure of hydrophobic groups at all concentrations. At sodium alginate concentration of 0.03%, only about 54% secondary structure can be maintained and the complexes have much higher size of 289 +/- 14 nm. On the other hand, much smaller sizes (69 +/- 2 and 41 +/- 0.4 nm) were obtained at concentrations of 0.04% and 0.05% and more than 80% of the secondary structure of the Lf can be protected.