Drying and denaturation characteristics of three forms of bovine lactoferrin

The drying and denaturation characteristics of native, iron-depleted (apo-), and iron-saturated (holo-)lactoferrin (LF) were studied in convective air-drying (CD) process using single droplet drying. The extent of loss of LF due to denaturation and changes in the secondary structures during CD and isothermal water heating (IHT) were measured. The holo-LF was found to be most stable among these three forms both at 70 and 95°C. The apo-LF was the least stable compared to other two. The secondary structural features of LF were altered to significantly higher extent when subjected to IHT than to CD both at 70 and 95°C. Holo-LF should be preferred when producing LF powder through a convective drying process.