Preparation and characteristics of yak casein hydrolysate-iron complex

International Journal of Food Science and Technology

Volumn 46, Issue 8, 2011, Pages 1705-1710

  Wang, Xu ^a   Li, Ming ^a   Li, Min ^a   Mao, Xueying ^a   Zhou, Jie ^a   Ren, Fazheng ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Ferrous binding capacity; Iron releasing percentage; Yak casein; Yak casein hydrolysate iron complex

Indexed keywords

AMIDE GROUPS; BASIC CONDITIONS; CARBOXYLATE GROUPS; CASEIN HYDROLYSATE; DELIVERY VEHICLE; FERROUS SULPHATE; FERROUS-BINDING CAPACITY; HOLDING TIME; HYDROLYSIS DEGREE; IRON-RELEASING PERCENTAGE; MASS RATIO; OPTIMAL BINDING; REACTION TEMPERATURE; STRUCTURAL CHARACTERISTICS; YAK CASEIN; YAK CASEIN HYDROLYSATE-IRON COMPLEX;

AMIDES; CARBOXYLATION; CASEIN; IRON; PH EFFECTS;

IRON COMPOUNDS;

BOS GRUNNIENS;

EID: 79959976470     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02672.x     Document Type: Article

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