Document Detail

Effect of iron saturation on the recovery of lactoferrin in rennet whey coming from heat-treated skim milk.
MedLine Citation:
PMID:  17517705     Owner:  NLM     Status:  MEDLINE    
This study aimed to determine the effect of thermal treatments on the recovery of lactoferrin in whey coming from rennet-coagulated skim milk. The impact of lactoferrin iron saturation was also assessed using skim milk spiked with different lactoferrin iron forms. The recovery of lactoferrin in the rennet whey fraction was determined by reverse-phase HPLC. One- and 2-dimensional sodium dodecyl sulfate PAGE analyses were performed on rennet curds to characterize the protein interactions involving lactoferrin in heated milk. The extent of lactoferrin recovered in the whey fraction was found to reduce as the heating temperature increased. The binding of iron by lactoferrin improved its thermal stability and its recovery in the whey fraction. Poly-acrylamide gel electrophoresis results showed that the association of lactoferrin in the unheated milk rennet curd involved noncovalent interactions, whereas upon heating, lactoferrin also interacted via an intermolecular disulfide link. Depending on the severity of the heat treatment, lactoferrin aggregates with Cys-containing proteins (beta-lactoglobulin, alpha-lactalbumin, alpha(s2)-casein, and kappa-casein) occurred by intermolecular thiol/disulfide exchange reactions. These noncovalent and covalent interactions explained the lower recovery of lactoferrin in heated milk.
G Brisson; M Britten; Y Pouliot
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Journal of dairy science     Volume:  90     ISSN:  1525-3198     ISO Abbreviation:  J. Dairy Sci.     Publication Date:  2007 Jun 
Date Detail:
Created Date:  2007-05-22     Completed Date:  2007-08-09     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  2985126R     Medline TA:  J Dairy Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  2655-64     Citation Subset:  IM    
Groupe de Recherche STELA, Institut sur les Nutraceutiques et Aliments Fonctionnels, Pavillon Paul-Comtois, Université Laval, Québec, Québec, Canada G1K 7P4.
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MeSH Terms
Chromatography, High Pressure Liquid / methods
Electrophoresis, Polyacrylamide Gel / methods
Food Technology / methods*
Hot Temperature*
Lactoferrin / analysis*,  isolation & purification,  metabolism
Milk / chemistry*
Milk Proteins / chemistry
Reg. No./Substance:
0/Lactoferrin; 0/Milk Proteins; 0/whey protein; 9042-08-4/rennet; EC

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