Abstract：
Complexes of polysaccharides and proteins have superior physicochemical and functional properties compared to single proteins or polysaccharides. In this study, lactoferrin-hyaluronic acid (LF-HA) complexes were prepared by both ultrasonic and thermal treatment. Appropriate preparation conditions, including ultrasonic and thermal treatment conditions, have been established. The complexes formed by different methods were structurally characterized by sodium dodecyl sulfate polyacrylamide gel electrophoresis, fourier transform infrared spectroscopy, and circular dichroism spectroscopy. Ultrasound formed non-covalent binding, while thermal treatment generated covalent bonding, altering the structure of LF. The LF-HA complexes showed improved heat stability, foaming stability, emulsifying activity and antioxidant capacity, but deceased foaming ability. Iron binding ability could only be improved by HA through thermal treatment. Moreover, the in vitro digestibility of LF-HA complexes decreased to below 80 % compared to LF.
摘要：
与单一蛋白质或多糖相比,多糖和蛋白质的复合物具有优越的物理化学和功能性质。在这项研究中,通过超声和热处理制备乳铁蛋白-透明质酸（LF-HA）复合物。适当的准备条件,包括超声波和热处理条件，已经建立。通过十二烷基硫酸钠聚丙烯酰胺凝胶电泳对通过不同方法形成的复合物进行结构表征，傅里叶变换红外光谱,和圆二色性光谱。超声形成非共价结合，而热处理产生共价键，改变LF的结构。LF-HA复合物显示出改善的热稳定性,发泡稳定性，乳化活性和抗氧化能力，但死者的起泡能力。只有通过热处理HA才能提高铁结合能力。此外，与LF相比，LF-HA复合物的体外消化率降低到80％以下。
