Effects of redox active agents on cyanocobalamin stability in heated milk
Yi Ding,
Pei Jun Lim,
Jayler Goh
et al.
Abstract:SummaryReducing agents and oxidising agents have been identified as contributors to vitamin B12 losses associated with food processing and/or storage. We evaluated the effects of redox active agents on cyanocobalamin stability in heat‐treated nonfat milk and neutral pH buffers. The largest average cyanocobalamin losses occurred in the presence of an added thiol (glutathione, cysteine, dithiothreitol, and the thiamine decomposition product 2‐methyl‐3‐furanthiol) or dithionite, whereas cyanocobalamin recoveries … Show more
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