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The solubility of ferric iron with lactoferrin (Lf) was investigated in the presence of bicarbonate and phosphate salts. Lf and Lf digested with pepsin and trypsin could solubilize over a 70-fold molar equivalent of iron, which is much higher than the specific iron-binding ability of Lf. Lf appears promising as an ingredient for dietetic foods as it protects against iron-deficient anemia.
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Kawakami et al. (1993) studied this question.
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