Thermal stability of bovine lactoferrin prepared by cation exchange chromatography and its blends with authorized additives for infant formulas

The use of bovine LF as ingredient in infant formulas to mimic human milk composition is great interest for the food industry; however, thermal treatments may induce denaturation LF, reducing its nutritional benefits. In this study, effect four salts, authorized additives (potassium phosphate (PP), sodium (SP), potassium citrate (PC) and (SC)), stability was studied. concentration soluble after applying different (90 °C, 2min 120 30s) determined by UPLC, while structural changes induced were studied ζ-potential, CD DSC analyses. results evidenced that undergoes under tested conditions. addition SP, PC SC led more negative surface charges promoted a greater degree unfolding. Contrarily, LF-PP blend presented slightly acidic pH neutral charge showed same unfolding than alone. Interestingly, PP partial re-naturation upon cooling. addition, show do not prevent but they inhibit aggregation, keeping relatively large proportion application heating treatments.