Native, but not thermally denatured lactoferrin solubilizes iron in the presence of bicarbonate ions

Dairy Science and Technology

Volumn 92, Issue 1, 2012, Pages 25-35

  Ueno, Hiroshi M ^a   Kato, Ken ^a   Ueda, Noriko ^a   Matsui, Hirokazu ^b   Nakajima, Hadjime ^a  

^a SNOW BRAND MILK PRODUCTS CO LTD   (Japan)

^b HOKKAIDO UNIVERSITY   (Japan)

Author keywords

Denaturation; Heat; Iron; Lactoferrin; Solubility

Indexed keywords

BICARBONATE ANIONS; BICARBONATE IONS; DISULPHIDE BONDS; HEAT; HIGH MOLECULAR WEIGHT; IRON CONTENT; IRON FORTIFICATION; LACTOFERRIN; LACTOGLOBULIN; MOLAR EQUIVALENT; SODIUM BICARBONATES; THERMAL DENATURATIONS;

DENATURATION; FOOD PRODUCTS; HEAT TREATMENT; IONS; IRON COMPOUNDS; SOLUBILITY; ZINC COMPOUNDS;

IRON;

EID: 84862143792     PISSN: 19585586     EISSN: 19585594     Source Type: Journal    
DOI: 10.1007/s13594-011-0040-7     Document Type: Article

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