ABSTRACT The effects of pilot scale freeze- and spray-drying on some functional properties of lactoferrin were studied. Denaturation and loss of function relative to the fresh concentrate as received from… Click to show full abstract
ABSTRACT The effects of pilot scale freeze- and spray-drying on some functional properties of lactoferrin were studied. Denaturation and loss of function relative to the fresh concentrate as received from a dairy factory was estimated in three ways: (a) from the enthalpy of the denaturation peak; (b) by iron binding capacity as measured by atomic absorption spectroscopy before and after incubation with an iron-rich solution; and (c) from anti-microbial properties by incubation of multiple dilutions against three microorganisms for 48 h at 37 °C. Spray-dried lactoferrin showed significantly larger extent of denaturation, and lower iron binding capacity, when compared with fresh or freeze-dried lactoferrin. For all treatments, lactoferrin exhibited bacteriostatic activity even at low lactoferrin concentrations of 0.01 mg mL-1. No bactericidal activity was observed for any concentration or treatment of lactoferrin.
               
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