000165698 001__ 165698
000165698 005__ 20260113234334.0
000165698 0248_ $$2sideral$$a64304
000165698 037__ $$aART-2007-64304
000165698 041__ $$aeng
000165698 100__ $$0(orcid)0000-0003-0862-9893$$aConesa, C.$$uUniversidad de Zaragoza
000165698 245__ $$aA Calorimetric Study of Thermal Denaturation of Recombinant Human Lactoferrin from Rice
000165698 260__ $$c2007
000165698 5060_ $$aAccess copy available to the general public$$fUnrestricted
000165698 5203_ $$aThermal denaturation of recombinant human lactoferrin from transgenic rice with different degrees of iron saturation has been studied by differential scanning calorimetry. The maximum temperature, enthalpy change, and activation energy of denaturation were higher when recombinant lactoferrin was more saturated with iron, indicating an increase in the stability of the protein structure. Maximum temperature and activation energy values for apo- and holo-lactoferrins were practically identical to those reported for the same forms of lactoferrin from human milk, which indicates a similar thermal stability. However, the value of enthalpy change for denaturation of the recombinant lactoferrin was 2.5-3-fold lower than that found for the human milk protein. This finding may reflect the influence that the different glycosylation pattern may have in the relationship between lactoferrin domains. Denaturation of recombinant lactoferrin in milk was compared with denaturation in phosphate buffer, and results indicated that the protein was more heat-sensitive when treated in milk than in buffer.
000165698 540__ $$9info:eu-repo/semantics/openAccess$$aAll rights reserved$$uhttp://www.europeana.eu/rights/rr-f/
000165698 590__ $$a2.532$$b2007
000165698 591__ $$aCHEMISTRY, APPLIED$$b8 / 60 = 0.133$$c2007$$dQ1$$eT1
000165698 591__ $$aAGRICULTURE, MULTIDISCIPLINARY$$b1 / 35 = 0.029$$c2007$$dQ1$$eT1
000165698 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b7 / 103 = 0.068$$c2007$$dQ1$$eT1
000165698 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000165698 700__ $$0(orcid)0000-0001-5964-823X$$aSanchez,L.$$uUniversidad de Zaragoza
000165698 700__ $$0(orcid)0000-0003-2555-8425$$aPerez,M. D.$$uUniversidad de Zaragoza
000165698 700__ $$0(orcid)0000-0001-5373-9210$$aCalvo,M.$$uUniversidad de Zaragoza
000165698 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000165698 773__ $$g55, 12 (2007), 4848-4853$$pJ. agric. food chem.$$tJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY$$x0021-8561
000165698 8564_ $$s1416222$$uhttps://zaguan.unizar.es/record/165698/files/texto_completo.pdf$$yPostprint
000165698 8564_ $$s629671$$uhttps://zaguan.unizar.es/record/165698/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000165698 909CO $$ooai:zaguan.unizar.es:165698$$particulos$$pdriver
000165698 951__ $$a2026-01-13-22:06:14
000165698 980__ $$aARTICLE