Formation of protein nanoparticles by controlled heat treatment of lactoferrin: Factors affecting particle characteristics

Bengoechea, Carlos; Peinado, I.; McClements, David Julian

doi:10.1016/j.foodhyd.2010.12.014

Cited by 116 publications

(71 citation statements)

References 35 publications

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“…These results can be attributed to the influence of ionic strength on the electrostatic interactions in the system, and the electrostatic repulsion between individual proteins was reportedly reduced (Bengoechea et al, 2011). …”

Section: Effect Of Ph and Concentration Of Three Cattle Breeds On Milmentioning

confidence: 99%

Effect of Cattle Breeds on Milk Composition and Technological Characteristics in China

Yang

Wang

et al. 2013

Asian Australas. J. Anim. Sci

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Cattle breeds have a striking effect on milk, including milk composition and technological characteristics. This study aims to compare milk composition, acidification activity, viscosity, milk dispersion system stability and casein molecular weight among three buffalo breeds in China. The technological characteristics of milk produced by three cattle breeds of river buffalo (Murrah), crossbreed 1st generation (F1), crossbreed multiple generation (FH, H≥3) buffaloes were investigated. Cattle breeds showed evident effect on milk protein, fat and total solids content, but little effect on most of buffalo casein molecular weight. Milk fat, protein content and the viscosity of buffalo milk from river buffalo were lower than those of F1 and FH, so was the buffer capacity. The viscosity was negatively correlated to temperature and concentration. Results of stability coefficient showed that milk dispersion system had the best dynamic stability characteristics under pH 6.6 and 6 times dilution, while zeta potential of Murrah milk was slightly higher than that of hybrid offspring (F1, FH). SDS-PAGE results showed that buffalo αs-casein had a slightly faster mobility than standard αs-casein; while buffalo β-casein showed a slightly slower mobility than standard β-casein. There is no clear differences in molecular weight of αs-, β-, and κ-casein among Murrah, F1 and FH.

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Section: Effect Of Ph and Concentration Of Three Cattle Breeds On Milmentioning

confidence: 99%

Effect of Cattle Breeds on Milk Composition and Technological Characteristics in China

Yang

Wang

et al. 2013

Asian Australas. J. Anim. Sci

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“…12,13 The protein nanoparticles produced by heat denaturation of lactoferrin were resistant to pH change and salt addition. 14 Narrowly dispersed nanoparticles were formed by the self-assembly of β-casein and lysozyme under heating. 15 There is strong incentive for using low-cost vegetable sources of protein in the world economy.…”

Section: ■ Introductionmentioning

confidence: 99%

Stable and pH-Sensitive Protein Nanogels Made by Self-Assembly of Heat Denatured Soy Protein

Chen

Lin

Zhao

2014

J. Agric. Food Chem.

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In this study, we examined the possibility of preparing stable soy protein nanogels by simply heating homogeneous soy protein dispersion. The protein nanogels formed were characterized by z-average hydrodynamic diameter, polydispersity index, turbidity, ζ-potential, morphology, and their stability to pH and ionic strength change. Soy protein dispersion (1% w/v) was homogeneous around pH 5.9 where it had the lowest polydispersity index (∼0.1). Stable and spherical nanogels were formed by heating soy protein dispersion at pH 5.9 under 95 °C. They sustained constantly low polydispersity index (∼0.1) in the investigated pH range of 6.06-7.0 and 2.6-3.0. The nanogels were pH-sensitive and would swell with pH change. They were stable at 0-200 mM NaCl concentration. Denaturation of soy glycinin was the prerequisite for the formation of stable nanogels. Soy protein nanogels had a core-shell structure with basic polypeptides and β subunits interacting together as the hydrophobic core; and acid polypeptides, α', and α subunits locating outside the core as hydrophilic shell. The inner structure of soy protein nanogels was mainly stabilized by disulfide bonds cross-linked network and hydrophobic interaction. Soy protein nanogels made in this study would be useful as functional ingredients in biotechnological, pharmaceutical, and food industries.

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“…(Color figure online) The Changes of LF's Conformation and Cell Proliferation 303 3.3 Thermal Denaturation Analysis of LF As shown in Fig. 5a, two endothermic peaks were observed, which correspond to the two T m as previously reported [2]. An obvious shift in the two peaks was discovered with the increasing glucose concentrations as shown in Fig.…”

Section: Near-uv CD Spectramentioning

confidence: 55%

Effect of Glucose on the Lactoferrin’s Conformation and its Effect on MC 3T3-E1 Cell Proliferation

et al. 2012

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The objective of this research was to investigate the influence of glucose on bovine lactoferrin's (LF) conformation, thermodynamic stability and osteoblastic cell proliferation. The conformation and thermodynamic stability of LF was detected by spectroscopic and differential scanning calorimetry (DSC). The osteoblastic cell proliferation of LF at physiological concentrations (100 μg/ml) was measured by BrdU incorporation. The binding constant between glucose and LF is KSV = 5 × 10(-3), and Tyr residues of LF were located in a more hydrophobic environment, while Trp residues were located in a more hydrophilic environment. LF with glucose had increased α-helix and β-sheet contents by 6 and 14 %, respectively. It showed a two-step denaturation of LF. There was a gradual changs in the denaturation temperature and the calorimetric enthalpies (ΔHcal) with a growing concentration of glucose. It has also revealed that glucose dose dependently reduced the ability of LF to increase MC 3T3-E1 cell proliferation. Increasing the binding with glucose, LF might cause to change its native state, which reduced the stimulation activity of osteoblasts cell proliferation.

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Formation of protein nanoparticles by controlled heat treatment of lactoferrin: Factors affecting particle characteristics

Cited by 116 publications

References 35 publications

Effect of Cattle Breeds on Milk Composition and Technological Characteristics in China

Effect of Cattle Breeds on Milk Composition and Technological Characteristics in China

Stable and pH-Sensitive Protein Nanogels Made by Self-Assembly of Heat Denatured Soy Protein

Effect of Glucose on the Lactoferrin’s Conformation and its Effect on MC 3T3-E1 Cell Proliferation

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