Lactoferrin

Antimicrobial

Lactoferrin is a protein consisting of 703 amino acids that is present in cow's milk, among other sources. It can be extracted from raw milk or from whey, the by-product of cheese. The amount of lactoferrin in cow's milk is up to 100 mg/liter. In human breast milk, levels can be as high as 5000-6000 mg/liter. Lactoferrin possesses antimicrobial properties. It is added to baby food and used in dietary supplements in the sports world.

Quantitative Method

At NutriControl, there are two analyses related to lactoferrin. The new in-house developed method is a quantitative method for determining the lactoferrin content according to AOAC. The method is suitable for infant formula, yogurt, whey powder, milk, cheese, and lactoferrin preparations. In this method, lactoferrin is determined using High-Performance Liquid Chromatography-Ultraviolet (HPLC-UV).

Lactoferrin Purity

The other method was developed to determine the purity of lactoferrin. The method complies with the Chinese GB standard. GB stands for Guobiao and means 'national standard' in Chinese. The use of analytical methods according to the GB standard is of great importance when you want to export to China. This method is suitable for lactoferrin preparations.

The purity of the lactoferrin protein is determined using High-Performance Liquid Chromatography (HPLC). With this technique, potential contamination with another protein, for example, the enzyme lactoperoxidase, can be identified.

Product Matrix

• Milk and dairy products