Hu Yin, Luo Shubo, Jiang Yuhong, Lin Jie, Xu Baoguo, Zhang Zhi-Hong, Adhikari Benu, Xu Tiantian, Wang Bo
School of Food and Biological Engineering, Jiangsu University, 212013, Zhenjiang, Jiangsu, China.
Heilongjiang Feihe Dairy Co., Ltd, 164800, Harbin, Heilongjiang, China.
Curr Res Food Sci. 2025 Mar 18;10:101036. doi: 10.1016/j.crfs.2025.101036. eCollection 2025.
Bovine lactoferrin (bLF) is a multifunctional protein widely used in food industries. Most bLF products are delivered in a powder form; however, their stability remains unclear. Herein, freeze-dried bLF powders were stored at 4 °C and 40 % relative humidity (RH) for 9 years since 2016. After the long-term storage, their functional properties, including antibacterial ability, antioxidant ability and iron-binding ability, were determined and compared with those of eight commercial LF powders. The bLF powder stored for 9 years demonstrated comparable physicochemical and functional properties with those of commercial LF powders (e.g. >93 % water solubility, >100 mg/100 g iron-binding ability, and >1.7 logCFU/mL bacterial growth reduction against ). The haemolysis test indicated that the bLF stored for 9 years exhibited good biocompatibility at a concentration of <5 mg/mL. Therefore, bLF powders can be stored for extremely long periods (>9 years) with minimal side effects. These findings can expand the utilisation of lactoferrin to many specific cases such as voyage and aerospace foods.
牛乳铁蛋白（bLF）是一种广泛应用于食品工业的多功能蛋白质。大多数bLF产品以粉末形式提供；然而，它们的稳定性仍不明确。在此，自2016年起，将冻干的bLF粉末在4℃和40%相对湿度（RH）下储存9年。长期储存后，测定其功能特性，包括抗菌能力、抗氧化能力和铁结合能力，并与八种市售LF粉末的功能特性进行比较。储存9年的bLF粉末表现出与市售LF粉末相当的物理化学和功能特性（例如，水溶性>93%，铁结合能力>100mg/100g，对……的细菌生长抑制>1.7logCFU/mL）。溶血试验表明，储存9年的bLF在浓度<5mg/mL时表现出良好的生物相容性。因此，bLF粉末可以储存极长时间（>9年）且副作用最小。这些发现可以将乳铁蛋白的应用扩展到许多特定情况，如航海和航空食品。
