Temperature Impact on Lactoferrin Concentration in Bovine Milk
https://doi.org/10.36107/spfp.2020.333
Abstract
The focus of current research was Lactoferrin (LF), whey protein that possesses protective functions and is regarded as an important component of innate immune system. This protein demonstrates antimicrobial and antiviral properties, regulates inflammation and participates in immune cells activation. LF is present in various biological fluids but most of it accumulates in whey proteins of colostrum and milk. The objective of this study was the isolation of LF from native (raw) and heat-treated milk to identify impact of various degrees of heat treatment on LF concentration. The object of research – Lactoferrin; raw unprocessed milk obtained from individual farm; pasteurized milk. Lactoferrin was isolated from skim milk with Ion-exchange Chromatography. Lactoferrin sample analysis was conducted with HPLC. Concentration of protein isolated from milk was done by Bredford calorimetric method. Results demonstrated that in milk, pasteurized at (78±2)0С with holding time 20 sec, LF concentration decreased and reached 29.1% when compared with native milk. Lactoferrin concentration at (92±1)0С and holding time 2 min was less than 1% of LF concentration in native milk. It is clear that keeping pasteurization temperature below 780С will promote higher LF stability, however, it will require longer holding time that will impact physico-chemical parameters of milk. Based on high heat resistance of whey protein, it is advisable to evaluate milk decontamination technology without significant heat stress application.
About the Authors
G. A. Donskaya
FGANU “VMINI”
Russian Federation
Russian Federation
Galina A. Donskaya
35/7, Ljusinovskaya Str., Moscow, 115093
I. V. Chumakova
FGANU “VMINI”
Russian Federation
Russian Federation
Irina V. Chumakova
35/7, Ljusinovskaya Str., Moscow, 115093
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Review
For citations:
Donskaya G.A., Chumakova I.V. Temperature Impact on Lactoferrin Concentration in Bovine Milk. Storage and Processing of Farm Products. 2020;(3):20-30. (In Russ.) https://doi.org/10.36107/spfp.2020.333
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