Improvement of lactoferrin thermal stability by complex coacervation using soy soluble polysaccharides

Lactoferrin (LF) is a multifunctional protein in the transferrin family that has been widely used food and pharmaceutical products. However, it susceptible to denaturation during thermal processing, which can diminish functionality bioavailability of LF final product. Coacervation with biopolymers demonstrated as promising approach protect from denaturation. This work aims study formation conditions, structural characteristics, interaction mechanisms soy soluble polysaccharides (SSP) lactoferrin coacervate complex (SSP-LF), investigate effect SSP-LF on changes antimicrobial capacity before after treatment. Either insoluble complexes could be formed depending pH (4–7) ratios (SSP: = 8:1 1:16), according turbidity, zeta-potential, particle size analysis. Electrophoresis, SEM, FTIR, CD spectra measurement suggested maintain secondary structures LF. Quartz crystal microbalance dissipation (QCM-D) was elucidate real-time interactions between SSP LF, showing major driving force form electrostatic interaction. The able prevent aggregation/denaturation loss ?-helix treatment at neutral pH. maintained improved stability facilitate application various commercial