Structural and functional properties of lactoferrin modified with carboxymethyl chitosan: Physical mixing and transglutaminase glycosylation.

Protein-polysaccharide combinations frequently demonstrate functional attributes that surpass those of the individual biopolymers. This study aimed to elucidate the physicochemical, structural, and functional properties of two types of lactoferrin (LF)-carboxymethyl chitosan (CMCS) complexes formed by physical mixing and enzymatic glycosylation. LF and CMCS interactions were characterized using phase behavior, particle size, and zeta-potential analysis.