One trend of the modern world is the search for new biologically active substances based on renewable resources. Milk proteins can be a solution for such purposes as they have been known for a long time as compounds that can be used for the manufacturing of multiple food and non-food products. Thus, the goal of the work was to investigate the parameters of Zn-bovine lactoferrin (bLTF) interactions, which enables the synthesis of Zn-rich protein complexes. Zinc-bLTF complexes can be used as food additives or wound-healing agents. Methodology of the study included bLTF characterization by sodium dodecyl sulfate-PAGE, MALDI-TOF, and MALDI-TOF/TOF mass spectrometry as well Zn-bLTF interactions by attenuated total reflection-Fourier-transform infrared, Raman spectroscopy, scanning and transmission microscopy, and zeta potential measurements. The obtained results revealed that the factors that affect Zn-bLTF interactions most significantly were found to be pH and ionic strength of the solution and, in particular, the concentration...
Synthesis and physicochemical characterization of zinc-lactoferrin complexes.
B. Buszewski, Centre for Modern Interdisciplinary Technologies, Nicolaus Copernicus University in Torun, Wilenska 4, Torun, 87-100, Poland. E-mail email@example.com
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Pryshchepa, O., Sagandykova, G., Rudnicka, J., Pomastowski, P., Sprynskyy, M., Buszewski, B.; Synthesis and physicochemical characterization of zinc-lactoferrin complexes.. IFIS Food and Health Sciences Database 2022; doi:
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