Preparation of Lactoferrin – Chromium Complex

doi:10.7506/spkx1002-6300-201008020

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (8): 91-96.doi: 10.7506/spkx1002-6300-201008020

• Technology Application • Previous Articles Next Articles

Preparation of Lactoferrin – Chromium Complex

WU Yang，HU Zhi-he*

Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin
300134, China

Received:2009-07-08 Revised:2009-11-19 Online:2010-04-15 Published:2010-12-29
Contact: HU Zhi-he* E-mail:hzihe@tjcu.edu.cn

Abstract

Abstract:

Lactoferrin–chromium complexes were prepared by complexation of lactoferrin with chromium trichloride. The optimal complexation conditions between either ferric lactoferrin or apo-lactoferrin and Cr3+ were studied. The complexes formed were structurally characterized by infrared spectroscopy and analyzed for the contents of Fe3+ and Cr3+ by flame atomic absorption spectroscopy. Results showed that a maximum chromium saturation point of more than 90% was achieved through the complexation reaction between ferric lactoferrin and Cr3+ for more than 2 h at 50－60 ℃ and pH 6.5－7.5 and the complexation reaction between apo-lactoferrin and Cr3+ for more than 2 h at 50－65 ℃ and pH 6.0－7.5 gave a maximum chromium saturation point of close to 100%. Therefore, apo-lactoferrin is more suitable for preparation of lactoferrin-chromium complex.

Key words: lactoferrin, chromium trichloride, lactoferrin-chromium complex, preparation

CLC Number:

TS252.1

WU Yang，HU Zhi-he*. Preparation of Lactoferrin – Chromium Complex[J]. FOOD SCIENCE, 2010, 31(8): 91-96.

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Preparation of Lactoferrin – Chromium Complex

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