Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7598662 | Food Chemistry | 2014 | 7 Pages |
Abstract
Lactoferrin (Lf) samples with ca. 25%, 50%, 75%, 85% and 100% iron saturation were prepared for the purpose of evaluating Chromametry, Differential Scanning Calorimetry (DSC) and Circular Dichroism (CD) spectropolarimetry for their suitability in determining the iron saturation level. Numerical values for colour from Chromametry, enthalpy change of denaturation (ÎHcal) from DSC and molar ellipticities from CD were statistically analysed to evaluate their correlation with the level of iron saturation in Lf. Linear regression analysis of colour coordinates Chroma (Câ) and hue (h°) angle on percentage iron saturation level of Lf showed that the values can be used to estimate the iron saturation level. The ÎHcal for the iron saturated peak and the CD ellipticities in the 310-340 nm region provided reliable data for the estimation of iron saturation level of Lf up to 75%. Mono- and di-saturated Lf displayed the same thermal stability and very similar tertiary structures.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Huma Bokkhim, Trang Tran, Nidhi Bansal, Lisbeth Grøndahl, Bhesh Bhandari,