6533b86ffe1ef96bd12cea45
RESEARCH PRODUCT
Interaction of fluoride ions with milk proteins studied by gel filtration
subject
fluoridegel filtrationmilk proteinsdescription
The interaction of fluoride ions with the bovine milk protein a-lactalbumin, type 1 a-casein, (3-casein, and K-casein was studied at pH 6.6, 5.5 and 3.9. At pH 6.6 and 5.5 fluoride ions do not combine with any of these protein. However, at pH 3.9 they combine with a-lactalbumin.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 1992-01-01 | Fluoride: quarterly journal of the International Society for Fluoride Research |