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Quality Assessment of Lactoferrin in some Marketed Nutraceuticals Derived from Milk using Validated Analytical Methods
Author(s) -
Mohamed Hadeer G.,
AlGhobashy Medhat A.,
Fouad Mervat A.,
Zaazaa Hala S.
Publication year - 2020
Publication title -
chemistryselect
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.437
H-Index - 34
ISSN - 2365-6549
DOI - 10.1002/slct.202003681
Subject(s) - lactoferrin , chromatography , food science , chemistry , nutraceutical , high performance liquid chromatography , biochemistry
In recent years, lactoferrin has received great attention for its nutritional and immunological uses. As minor element its inclusion in milk with other milk proteins hindered its direct determination. So downstream purification of lactoferrin from skimmed milk was optimized using vacuum driven approach. The purity of lactoferrin was monitored using gel electrophoresis along with validated RP‐HPLC and SE‐HPLC assays. Factors affecting lactoferrin during milk processing, handling and storage were also investigated. These methods were applicable on various products in Egyptian market to withdraw our attention towards careful monitoring during in‐process quality control which showed deleterious reactions affecting of the milk proteins during processing causing significant denaturation so as to track concentration, purity and stability of lactoferrin.