乳铁蛋白热稳定性研究

Studies on the thermal stability of lactoferrin

研究了乳铁蛋白的热稳定性。对乳铁蛋白中性水溶液进行不同程度的热处理,从电泳、表面疏水性、游离巯基质量分数、铁结合能力和抑菌性角度评价乳铁蛋白的热稳定性。结果表明,随热处理强度增加,乳铁蛋白的电泳特征条带减弱;表面疏水性增加;游离巯基增加;铁结合能力和抑菌性降低。乳铁蛋白属于热敏性物质,过强的热处理对乳铁蛋白具有不同程度的损害。

The thermal stability of lactoferrin in neutral pH was investigated by electrophoresis,sufface hydrophobicity,number of free sulphy, iron-binding capacity and bacteristatic activity. As the heat treatment increased ,the band of lactofem＇n and the iron-bingding capacity and an- tibacterialstatic activity decreased while surface hydrophobic property and number of free sulphy increased. The results show that thermal sta- bility of lactoferrin is relatively low and strong heat treatment denature and inactivate lactoferrin.