Heat-induced aggregation of bovine lactoferrin at neutral pH: Effect of iron saturation

International Dairy Journal

Volumn 17, Issue 6, 2007, Pages 617-624

  Brisson, Guillaume ^a   Britten, Michel ^b   Pouliot, Yves ^a  

^a LAVAL UNIVERSITY   (Canada)

^b AGRICULTURE AND AGRI FOOD CANADA   (Canada)

Author keywords

Iron saturation; Lactoferrin; Thermal aggregation; Thiol disulphide interchange reaction

Indexed keywords

AGGLOMERATION; DAIRY PRODUCTS; HEAT TREATMENT; IRON; PH EFFECTS; SATURATION (MATERIALS COMPOSITION); THERMODYNAMIC STABILITY;

IRON SATURATION; LACTOFERRIN; THERMAL AGGREGATION; THIOL/DISULPHIDE INTERCHANGE REACTION;

PROTEINS;

BOVINAE;

EID: 33847030648     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2006.09.002     Document Type: Article

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