Influence of physicochemical conditions and technological treatments on the iron binding capacity of egg yolk phosvitin

Food Chemistry

Volumn 85, Issue 4, 2004, Pages 569-577

  Castellani, O ^a   Guerin Dubiard C ^b   David Briand, E ^a   Anton, M ^a  

^a CEMAGREF   (France)

^b Ecl Natl Sup Agronom de Rennes   (France)

Author keywords

Ionic strength; Iron binding; pH; Phosvitin; Technological treatments

Indexed keywords

IRON CHELATING AGENT; PHOSVITIN;

ACIDIFICATION; ARTICLE; CIRCULAR DICHROISM; EGG YOLK; HEAT TREATMENT; IONIC STRENGTH; IRON BINDING CAPACITY; PH; PHYSICAL CHEMISTRY; PROTEIN AGGREGATION; PROTEIN STRUCTURE;

EID: 0942300631     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2003.08.002     Document Type: Article

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