High temperature induced structural changes of apo-lactoferrin and interactions with β-lactoglobulin and α-lactalbumin for potential encapsulation strategies
Sign Up to like & getrecommendations! Published in 2020 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2020.105817
Abstract: Abstract There has been increasing interest in lactoferrin as a bioactive compound from milk, as it functions as an antimicrobial and also in delivering iron. Despite the potential as a food ingredient, the low bioavailability… read more here.
Keywords: lactalbumin potential; temperature; apo lactoferrin; potential encapsulation ... See more keywords
In silico modelling of apo-lactoferrin under simulated gastric conditions: Structural dynamics, binding with β-lactoglobulin and α-lactalbumin, and functional implications
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2021.111726
Abstract: Abstract This study employs computational techniques to investigate whether the inclusion of β-lactoglobulin and α-lactalbumin can enhance the molecular stability of apo-lactoferrin in conditions of gastric pH. Atomistic molecular dynamics simulations reveal that acidic pH… read more here.
Keywords: modelling apo; lactoglobulin lactalbumin; silico modelling; apo lactoferrin ... See more keywords