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Estimation of riboflavin in food products by riboflavin-binding apoprotein

Voprosy Pitaniya ( 1): 70-72
Estimation of riboflavin in food products by riboflavin-binding apoprotein
A rapid, simple method of estimating riboflavin in food hydrolysates based on change in fluorescence (excitation 465 nm, emission 525 nm) after titration with riboflavin-binding apoprotein from egg albumen is described. Comparison with the fluorimetric method of estimating riboflavin after conversion to lumiflavin in alkaline conditions showed good agreement for milk products.

Accession: 002373382

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