Effect of lactoferrin on oxidative stability of corn oil emulsions and liposomes

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 4, 1999, Pages 1356-1361

  Huang, Shu Wen ^a   Satué Gracia, M Teresa ^a   Frankel, Edwin N ^a   German, J Bruce ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Antioxidant activity; Corn oil emulsions; Hexanal; Hydroperoxides; Iron ions, copper ions; Lactoferrin; Liposomes; Prooxidant activity

Indexed keywords

CORN OIL; FOOD PRESERVATIVE; LACTOFERRIN; LIPOSOME; PHOSPHATIDYLCHOLINE; TRIACYLGLYCEROL;

AMINO TERMINAL SEQUENCE; ANIMAL; ANTIMICROBIAL ACTIVITY; ARTICLE; BINDING SITE; CARBOXY TERMINAL SEQUENCE; CATTLE; CHEMISTRY; COMPLEX FORMATION; EMULSION; OXIDATION REDUCTION REACTION; OXIDATIVE STRESS; PROTEIN MODIFICATION; PROTEIN PROTEIN INTERACTION; RECEPTOR AFFINITY; SOYBEAN;

ANIMALS; CATTLE; CORN OIL; EMULSIONS; FOOD PRESERVATIVES; LACTOFERRIN; LIPOSOMES; OXIDATION-REDUCTION; PHOSPHATIDYLCHOLINES; SOYBEANS; TRIGLYCERIDES;

ANIMALIA; BOS TAURUS; BOVINAE; GLYCINE MAX; ZEA MAYS;

EID: 0345712424     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9809939     Document Type: Article

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