The Effects of pH on Structure and Physicochemical Properties of Lactose-Lactoferrin Complex
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Abstract:
The turbidity, particle size, microstructure, Fourier transform infrared spectroscopy, circular dichroism chromatography and SDS-PAGE electrophoresis of the LF/lactose complex were measured for determining the structure and characteristics of LF-lactose complex under different pH conditions. The results showed that LF-lactose existed in different forms at different pH. LF and lactose were in a co-solvent state in acidic environment (pH 2 and 4). The turbidity of the solution did not change significantly after heat treatment, and the particle size was maintained at about 10 nm. LF and lactose formed a complex in a weakly acidic and alkaline environment (pH 6~10), it’s particle size increased from 10 nm to 460 nm. Scanning electron microscopy (SEM) showed the process of the complex structure from scattered distribution to linear aggregation, and then to cluster aggregation. Infrared spectroscopy (FT-IR) showed the amide band and changes of characteristic peaks of β-glycosidic bonds at 890 cm-1 after the formation of the complex. Circular dichroism (CD) showed that the α-helix decreases from 20.62% to 18.23% with the increase of pH, and β-folding gradually increased from 33.35% to 37.17%. The SDS-PAGE showed that aggregates with non-disulfide bonds as the main force were formed under alkaline conditions. The results expand the application of lactoferrin in food.
