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- W2523373044 abstract "A novel method for synthesizing Fe-glycine complex by pulsed electric fields (PEFs) was developed, and the physiochemical properties of Fe-glycine complexes were evaluated in this study. Results showed that the highest yield (81.2%) of Fe-glycine complexes was obtained by PEF treatment with 4.0kV/cm for 15min at 25°C, which was higher than thermal treatment of 79.5% at 60°C for 30min. Moreover, the highest Fe-chelating capacity was obtained at 107.13mg/L after PEF treatment with 4.0kV/cm for 15min. Results from Fourier transform infrared (FT-IR), X-ray diffraction (XRD) and thermal gravimetric (TG) analysis indicated that the structure of the ferrous ion-glycine complexes prepared by PEF and thermal treatment was similar. It was implied that the PEF treatment can be used as a novel and efficient method for synthesis of metal ion-amino acid complexes under moderate condition such as 25°C and pH 6.0." @default.
- W2523373044 created "2016-09-30" @default.
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- W2523373044 date "2017-03-01" @default.
- W2523373044 modified "2023-10-08" @default.
- W2523373044 title "The preparation of Fe-glycine complexes by a novel method (pulsed electric fields)" @default.
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- W2523373044 doi "https://doi.org/10.1016/j.foodchem.2016.09.129" @default.
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