Casein-Lactoferrin Complexes Resist Sterilization Denaturation
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Solution Overview
Problem
Bioactive proteins like lactoferrin are sensitive to harsh treatments such as high heat, making it difficult to incorporate them into industrial products like infant formula without denaturation, and existing methods for stabilization are costly or unsuitable for all types of casein, including micellar casein.
Innovation Solution
A process involving specific heating, cooling, and holding steps to form robust complexes of high isoelectric point proteins with casein, specifically ramping up temperature to 85-95°C, holding for 30 seconds, and then cooling to below 5°C over 30 minutes, which results in stable coacervates that can withstand environmental changes and harsh conditions.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If lactoferrin is added in solid form by dry-mixing after base powder production, then sterility can be achieved, but the process becomes challenging and requires expensive sterilization techniques and specific aseptic dosing equipment
Solution Approach 1:
The patent combines lactoferrin with casein to form stable complexes that can be processed together with other infant formula ingredients through wet mixing and standard sterilization processes, eliminating the need for separate sterile handling equipment and complex aseptic dosing systems
Solution Approach 2:
Casein acts as an intermediary carrier that protects lactoferrin during processing. The casein-lactoferrin complex allows lactoferrin to withstand harsh sterilization conditions and mechanical stress that would otherwise require special equipment to prevent
2Reliability
If lactoferrin is subjected to high heat sterilization, then sterility is achieved, but denaturation of lactoferrin occurs
Solution Approach 1:
Casein serves as a protective intermediary that shields lactoferrin from thermal denaturation during sterilization. The complex structure allows the mixture to withstand high heat treatment while maintaining lactoferrin's biological activity
Solution Approach 2:
The patent changes the physical state of lactoferrin from native protein to complexed form with casein, which fundamentally alters its thermal stability parameters and allows it to withstand sterilization temperatures without denaturation
3Ease of manufacture
If lactoferrin is added during wet mixing of infant formula blend, then it can be processed with other ingredients, but protein unfolding denaturation and refolding occurs resulting in instability and increased viscosity
Solution Approach 1:
By merging lactoferrin with casein in a stable complex, the patent enables both proteins to undergo wet mixing and heat treatment together without the lactoferrin experiencing harmful unfolding and refolding cycles, maintaining its stability throughout processing
4Reliability
If membrane filtration is used for sterilization, then sterility is achieved, but the process becomes costly and requires specific equipment
Solution Approach 1:
The patent changes the sterilization approach from requiring sophisticated membrane filtration equipment to using standard thermal processing equipment. The casein-lactoferrin complex enables conventional heat sterilization to achieve the same sterility level without specialized equipment
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The process produces stable complexes that can resist heat sterilization, pH changes, and mechanical stress without the need for additional cross-linking agents, allowing for the inclusion of lactoferrin and other proteins in infant formula and other products, enhancing their stability and usability.
Implementation Method 1
A process involving specific heating, cooling, and holding steps to form robust complexes of high isoelectric point proteins with casein
Implementation Method 2
ramping up the temperature from the denaturation temperature of the protein having an isoelectric point of 7 or more to a temperature in the range of 85 to 95°C
Data Source
Figure 1
Figure 2A~2B
Figure 3A~3B
AI summary
The present invention provides a process for producing complexes of high isoelectric point proteins with casein comprising a specific sequence of heating, cooling and holding steps. Also provided are the complexes obtained by such process and their use, in particular their use in methods of therapy.