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June 20, 2026Food and Feed ResearchOpen Access

Structural characterization and storage stability of heat-induced lactoferrin-sodium caseinate complexes at different mass ratios

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Authors

YSYaping SunZZZhengtao Zhao

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Overview

Randomized trial demonstrates enhanced structural stability of lactoferrin-sodium caseinate complexes during storage.

Key Points

  • This study aims to investigate the structural characteristics and storage stability of lactoferrin-sodium caseinate complexes upon heating.
  • Characterization of lactoferrin-sodium caseinate complexes at ratios of 2:1, 1:1, and 1:2 before and after heating.
  • Heating at 90 °C for 10 minutes to assess electrostatic interactions and complex formation.
  • Evaluation of particle size, turbidity, and stability over a 20-day storage period.
  • Complexes at 2:1 and 1:1 ratios maintained consistent turbidity and particle size over 20 days (p<0.05).
  • Complexes at a 1:2 ratio exhibited smaller particle sizes but precipitated during storage.
  • Heat treatment significantly enhanced electrostatic interactions between lactoferrin and sodium caseinate.

Cite This Study

Sun et al. (2026) studied this question.

synapsesocial.com/papers/6a3631a1db0793dc1a538819https://doi.org/10.5937/ffr0-61995
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