Providing New Insights on the Molecular Properties and Thermal Stability of Ovotransferrin and Lactoferrin.

Foods · 2023 · PMC9914018 · PMID 36766060

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an increasing trendno p-value reported

The turbidity of BLF solution at different pH all showed an increasing trend, particularly a substantial rise (from 3.06% to 59.53%) of turbidity was observed at pH 7.0, demonstrating that BLF was most susceptible to aggregation at pH 7.0.

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