Physico-chemical properties of different forms of bovine lactoferrin

Food Chemistry

Volumn 141, Issue 3, 2013, Pages 3007-3013

  Bokkhim, Huma ^a   Bansal, Nidhi ^a   Grndahl, Lisbeth ^a   Bhandari, Bhesh ^a  

^a UNIVERSITY OF QUEENSLAND   (Australia)

Author keywords

Lactoferrin; Molecular confirmation; Physico chemical properties; Rheological behaviour; Surface tension; Thermal denaturation

Indexed keywords

DICHROISM; DIFFERENTIAL SCANNING CALORIMETRY; IRON; MAMMALS; PH; SOLUTIONS; SURFACE TENSION;

LACTOFERRIN; MOLECULAR CONFIRMATION; PHYSICOCHEMICAL PROPERTY; RHEOLOGICAL BEHAVIOUR; THERMAL DENATURATIONS;

CHEMICAL PROPERTIES;

IRON; LACTOFERRIN; POTASSIUM CHLORIDE; SODIUM CHLORIDE;

AQUEOUS SOLUTION; ARTICLE; CIRCULAR DICHROISM; COLOR; DENATURATION; DIFFERENTIAL SCANNING CALORIMETRY; NONHUMAN; PHYSICAL CHEMISTRY; PROTEIN SECONDARY STRUCTURE; SURFACE TENSION; TEMPERATURE; THERMOSTABILITY; VISCOSITY;

BOVINAE;

EID: 84879486580     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.05.139     Document Type: Article

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