Demonstrates a new assay for tracking lactoferrin bioactivity changes in dairy, indicating improved monitoring during processing.
= 0.973) with high specificity. Comparisons with high-performance liquid chromatography confirmed the good accuracy of the proposed method. Furthermore, the assay selectively detected the loss of bioactive LF due to thermal denaturation in pasteurized milk. Overall, this work establishes a rapid platform utilizing a synthetic receptor for monitoring lactoferrin bioactivity changes during thermal processing in the dairy industry.
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Zhai et al. (2026) studied this question.
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