Physicochemical and functional comparison of food-grade and precision-fermented bovine lactoferrin
Jonathan Cavallo, Jared Kenneth Raynes, Samuel Coelho Mandacaru, Deepa Agarwal, Lloyd Condict, Stefan Kasapis
This study compares food-grade and precision-fermented bovine lactoferrin variants, showing structural and functional similarities despite differences in iron saturation.
Food Hydrocolloids · Mar 24, 2025Peer-reviewedSynthetic Biology