Enhancing Protein Product Quality: Ovotransferrin as a Superior Substitute for Lactoferrin

To improve your protein products' processing quality and biological activities? Try using Ovotransferrin as a lactoferrin substitute. Ovotransferrin (OVT) is a protein that has a high similarity to Bovine lactoferrin (BLF) and human lactoferrin (HLF) and may be used as a substitute for lactoferrin (LF) due to its limited production. While there were differences in isoelectric point, particle size, and hydrophobicity, it was still able to maintain good dispersity with similar denaturation temperatures. Ovotransferrin is more sensitive to heating at a pH of 5.0. Compared to BLF, Ovotransferrin had a higher secondary structure stability at pH 7.0 and 9.0. In addition, Ovotransferrin has a lower thermal aggregation degree than BLF and HLF at pH 7.0 and 9.0.