Interactions between different forms of bovine lactoferrin and sodium alginate affect the properties of their mixtures

Food Hydrocolloids

Volumn 48, Issue , 2015, Pages 38-46

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

^a UNIVERSITY OF QUEENSLAND   (Australia)

Author keywords

Complexation; Denaturation temperature; Gel electrophoresis; Lactoferrin; Sodium alginate; Viscosity; Zeta potential

Indexed keywords

BINDING ENERGY; CARBOXYLATION; CIRCULAR DICHROISM SPECTROSCOPY; DICHROISM; ELECTROPHORESIS; FOURIER TRANSFORM INFRARED SPECTROSCOPY; PH; SODIUM; SODIUM ALGINATE; ZETA POTENTIAL;

BOVINE LACTOFERRIN; CARBOXYLATE GROUPS; DENATURATION TEMPERATURES; FOURIER TRANSFORM INFRARED; GEL ELECTROPHORESIS; INTERMOLECULAR INTERACTIONS; LACTOFERRIN; PH RANGE; PROPERTY; SPECTRA'S;

VISCOSITY;

BOVINAE;

EID: 84923269127     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.12.036     Document Type: Article

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