Kinetic Parameters for Denaturation of Bovine Milk Lactoferrin

Abstract

ABSTRACT Kinetic parameters for heat‐induced denaturation of lactoferrin under different conditions were determined over a temperature range 72–85°C. Denaturation of lactoferrin could be described by first‐order reaction kinetics. Lactoferrin is denatured more rapidly in its apo form than in the iron‐saturated form. Both apolactoferrin and iron‐saturated lactoferrin are more heat‐sensitive when treated in milk than in phosphate buffer. Values of change in enthalpy of activation of lactoferrin denaturation are high which indicates that a large number of bonds are broken. The association of lactoferrin with β‐lactoglobulin does not significantly influence the change in enthalpy of activation of lactoferrin denaturation.