首页 | 本学科首页   官方微博 | 高级检索  
     


Emulsions Based on the Interactions Between Lactoferrin and Chitosans
Authors:E. De Lorenzis  C. Semeraro  M. D. De Blasi  G. Mita  P. Poltronieri
Affiliation:(1) CNR-ISPA, Institute of Sciences of Food Productions, Italian National Research Council, via Monteroni km. 7, Lecce, Italy
Abstract:In this work, purification of lactoferrin from whey was performed with high recovery rate. Lactoferrin was then exploited in the preparation of food emulsions. Two tertiary emulsions, formed by olive oil, lecithin, chitosan, and lactoferrin, were compared: both the emulsions showed similar turbidity and stability. In the secondary emulsion formed by oil/lecithin/chitosan, the pH was increased to 9 before addition of lactoferrin. Then, lactoferrin was added, and the pH was stabilized above pH 9. Lactoferrin was found in amounts of 1 to 2.5 mg/ml in the multiple experiments. A fraction of the added lactoferrin was also present in a milky layer above the emulsion layer. This was, to our knowledge, the first study of emulsions made exploiting the interactions between lactoferrin and chitosan. It was noted that chitosan droplets remained soluble, although the hydrocolloid solubility occurs at pH lower than 5.9. These results showed the feasibility of manufacturing lactoferrin-based emulsions as functional foods.
Keywords:Lactoferrin  Bioactivity  Chitosan  Food emulsions
本文献已被 SpringerLink 等数据库收录!
设为首页 | 免责声明 | 关于勤云 | 加入收藏

Copyright©北京勤云科技发展有限公司  京ICP备09084417号