Kinetic Parameters for Denaturation of Bovine Milk Lactoferrin

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.