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https://locus.ufv.br//handle/123456789/22644
Tipo: | Artigo |
Título: | Selective coacervation between lactoferrin and the two isoforms of β-lactoglobulin |
Autor(es): | Tavares, Guilherme M. Croguennec, Thomas Hamon, Pascaline Carvalho, Antônio F. Bouhallab, Saïd |
Abstract: | This work reports on the impact of subtle change of protein charge on coacervation and subsequent liquid–liquid phase separation between two oppositely charged globular proteins. For this purpose, a comparative study was conducted on the coacervation of lactoferrin (LF) with the two β-lactoglobulin (β-LG) isoforms. Upon mixing LF with an excess of β-LG, microspheres were formed throughout coacervation under narrow pH range (5.4–6.0). At the optimal pH of coacervation, LF being the limiting partner under tested concentration ranges. The β-LG/LF molar ratio recovered in the formed coacervates varied from 4 to 8 depending on the total protein concentration. Remarkably, LF showed a selective coacervation with isoform A of β-LG as judged by a larger concentration domain for coacervation and a high yield of LF recovered once mixed with β-LG A i.e. 80% against a maximum of 42% with β-LG B. At thermodynamic level, the interaction of LF with both β-LG isoforms exhibited complex exothermic binding isotherms with both enthalpic and entropic contributions. |
Palavras-chave: | β-Lactoglobulin isoforms Lactoferrin Co-assembly Microspheres Coacervates |
Editor: | Food Hydrocolloids |
Tipo de Acesso: | 2015 Elsevier Ltd. All rights reserved |
URI: | https://doi.org/10.1016/j.foodhyd.2015.02.027 http://www.locus.ufv.br/handle/123456789/22644 |
Data do documento: | Jun-2015 |
Aparece nas coleções: | Artigos |
Arquivos associados a este item:
Arquivo | Descrição | Tamanho | Formato | |
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artigo.pdf Until 2100-12-31 | texto completo | 1,85 MB | Adobe PDF | Visualizar/Abrir ACESSO RESTRITO |
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