Journal of Agriculture and Food Science

Lactoferrin has a variety of biological activities, and has wide application prospects in food, medicine and other fields. However, its molecular structure and functional properties are easily affected by the external environment. In this paper, lactoferrin was treated under different pressure conditions (including overstatic pressure, homogeneity and microjet), and the changes of global particle size, molecular size and potential of lactoferrin before and after treatment were measured. The results showed that the particle size of lactoferrin was the highest at the homogeneous 1200bar, and the particle size of lactoferrin could be reduced by superstatic pressure and microjet. Different superstatic pressure has no significant effect on the particle size of lactoferrin, and the particle size of lactoferrin is significantly lower than that of microjet 1600bar when microjet is 2000bar. Different high-pressure treatment methods and pressure levels had no obvious effect on the size of lactoferrin molecules, and the molecular size remained between 2.21 and 2.51nm. Superstatic pressure and microjet treatment can reduce the effect of lactoferrin on zeta - potential, but the zeta - potential of lactoferrin can remain unchanged when treated with 1500bar. The optical properties of lactoferrin are stable under different high-pressure conditions. The research in this paper provides theoretical basis and technical reference for the stability optimization of lactoferrin in industrial application.

High-pressure treatment; Lactoferrin; Molecular structure