Evaluation of different methods for determination of the iron saturation level in bovine lactoferrin

被引：29

作者：

Bokkhim, Huma ^{[1
]}

Tran, Trang ^{[1
]}

Bansal, Nidhi ^{[1
]}

Grondahl, Lisbeth ^{[2
]}

Bhandari, Bhesh ^{[1
]}

机构：

[1] Univ Queensland, Sch Agr & Food Sci, Brisbane, Qld 4072, Australia

[2] Univ Queensland, Sch Chem & Mol Biosci, Brisbane, Qld 4072, Australia

来源：

FOOD CHEMISTRY | 2014年 / 152卷

关键词：

Lactoferrin; Iron saturation; Enthalpy of denaturation; Ellipticity; Colour space parameters; Polar coordinates; BINDING-PROPERTIES; MILK; DENATURATION; TRANSFERRINS; FORMS; CONFORMATION; BEHAVIOR; PH;

D O I：

10.1016/j.foodchem.2013.11.132

中图分类号：

O69 [应用化学];

学科分类号：

070301 [无机化学];

摘要：

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 (Delta H-cal) from DSC and molar ellipticities from CD were statistically analysed to evaluate their correlation with the level of iron saturation in LE Linear regression analysis of colour coordinates Chroma (C*) and hue (h degrees) angle on percentage iron saturation level of Lf showed that the values can be used to estimate the iron saturation level. The Delta H-cal 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. (C) 2013 Elsevier Ltd. All rights reserved.

引用

页码：121 / 127

页数：7

共 31 条

[1]

Transferrins: Iron release from lactoferrin [J].