Thermal Stability of the Iron-Lactoferrin Complex in Aqueous Solution is Improved by Soluble Soybean Polysaccharide

Food Biophysics

Volumn 7, Issue 3, 2012, Pages 183-189

  Ueno, Hiroshi M ^a   Ueda, Noriko ^a   Morita, Momoko ^a   Kakehi, Yuji ^a   Kobayashi, Toshiya ^a  

^a SNOW BRAND MILK PRODUCTS CO LTD   (Japan)

Author keywords

Heat treatment; Iron; Lactoferrin; Soluble soybean polysaccharide; Thermal stability

Indexed keywords

BICARBONATE ANIONS; ELECTRICAL CONDUCTIVITY; FOOD INGREDIENTS; IRON FORTIFICATION; LACTOFERRIN; MOLAR EQUIVALENT; PARTICLE CHARGE; SOYBEAN POLYSACCHARIDES; THERMALLY STABLE; VARIOUS PH;

ELECTRIC CONDUCTIVITY; FOOD PRODUCTS; HEAT TREATMENT; IRON; OILSEEDS; PASTEURIZATION; THERMODYNAMIC STABILITY;

IRON COMPOUNDS;

GLYCINE MAX;

EID: 84865452727     PISSN: 15571858     EISSN: 15571866     Source Type: Journal    
DOI: 10.1007/s11483-012-9256-1     Document Type: Article

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