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Enhanced thermal stability of lactoferrin through electrostatic complexation with low-methoxyl pectin
Yuxin He1, Zhiyao Ma1, Fujun Liu1
1Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, 130062, China.
Journal of Dairy Science
|August 2, 2025
Summary
Electrostatic complexation of lactoferrin (LF) with low-methoxyl pectin (LMP) enhances LF's thermal stability. This strategy improves lactoferrin's suitability for heat-processed functional foods.
Area of Science:
- Food Science
- Biochemistry
- Materials Science
Background:
- Lactoferrin (LF) has beneficial bioactivities but is sensitive to heat, limiting its use in food.
- Improving LF's thermal stability is crucial for its application in functional foods.
Purpose of the Study:
- To enhance the thermal stability of lactoferrin (LF) by forming electrostatic complexes with low-methoxyl pectin (LMP).
- To investigate the heat resistance of these LF-LMP complexes under various conditions.
Main Methods:
- Soluble LF-LMP complexes were prepared at different mass ratios (6:1, 4:1, 2:1) and pH (6 and 7).
- Thermal stability was assessed using turbidity, particle size, fluorescence spectroscopy, circular dichroism, Fourier-transform infrared spectroscopy, differential scanning calorimetry, and SDS-PAGE.
Main Results:
- LF-LMP complexes exhibited significantly improved thermal stability compared to LF alone when heated at 70°C or 95°C.
- Optimal protection was observed at pH 6 and higher LMP ratios (2:1), with minimal structural changes.
- Complexation increased LF's peak denaturation temperature and retention after heating.
Conclusions:
- Electrostatic complexation of LF with LMP is an effective strategy to improve lactoferrin's thermal stability.
- This approach holds promise for incorporating LF into heat-processed functional foods.
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