Surface properties and adsorption of lactoferrin-xanthan complex in the oil-water interface

The proteins and polysaccharides complexes could play the important role on the delivery systems in the food and pharmaceutical industries, it's necessary to investigate the interaction between them and the interfacial behavior during their application. In this research, complex of xanthan gum (XG) and lactoferrin (LF) were prepared and the phase behavior and the interfacial properties were investigated with turbidity, size and Zeta-potential. Also the interfacial adsorption kinetics was analyzed. The results showed that the state of LF-XG solution with pH above 5 showed uniform gel-like, with the rise of XG concentration, the interfacial tension at endpoint decreased from 17.48 to 15.52 mN/m, the rate of penetration and rearrangement of LF-XG system lower than the LF solution, which indicated that XG could promote the stabilization of LF-XG complex and the interactions between LF and XG influenced the interfacial behavior of LF.