Abstract
ABSTRACTGel filtration was used to partially purify the antioxidizing component of a centrifuged serum of raw cow milk, and its properties were studied. The antioxidizing effect did not decrease after dialysis or heating. The finding of no change after dialysis suggested that the compound was of high molecular weight, estimated at 38,000 by gel filtration. The antioxidizing effect decreased with irradiation, accompanied by a parallel decrease in the riboflavin content. The antioxidizing component of this serum fraction may be a protein‐bound riboflavin.
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