Preparation and characterization of β-lactoglobulin hydrolysate-iron complexes

Journal of Dairy Science

Volumn 95, Issue 8, 2012, Pages 4230-4236

  Zhou, J ^a   Wang, X ^a   Ai, T ^a   Cheng, X ^a   Guo, H Y ^a   Teng, G X ^b   Mao, X Y ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b Beijing Sanyuan Foods Co Ltd   (China)

Author keywords

lactoglobulin hydrolysate iron complexes; Iron binding capacity; Preparation condition; Structural characterization

Indexed keywords

CHELATING AGENT; CHLORIDE; COORDINATION COMPOUND; FERRIC CHLORIDE; FERRIC ION; LACTOGLOBULIN;

ARTICLE; CHEMISTRY; INFRARED SPECTROSCOPY; SPECTROFLUOROMETRY; SYNTHESIS; ULTRAVIOLET SPECTROPHOTOMETRY;

CHELATING AGENTS; CHLORIDES; COORDINATION COMPLEXES; FERRIC COMPOUNDS; LACTOGLOBULINS; SPECTROMETRY, FLUORESCENCE; SPECTROPHOTOMETRY, ULTRAVIOLET; SPECTROSCOPY, FOURIER TRANSFORM INFRARED;

EID: 84864060915     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2011-5282     Document Type: Article

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