Massey Institute of Food Science and Technology, School of Food and Nutrition, Massey University, Palmerston North, New Zealand.
Massey Institute of Food Science and Technology, School of Food and Nutrition, Massey University, Palmerston North, New Zealand.
Food Chem. 2017 Dec 15;237:1021-1024. doi: 10.1016/j.foodchem.2017.06.006. Epub 2017 Jun 3.
The oxidation potential of iron fortified goat and cow milks and casein phosphopeptides obtained from each species of milk was determined using malondialdehyde as an oxidation product marker. There was a reduction in oxidation when iron was 'bound' to milk or peptides compared to free ferrous sulphate in solution. However, goat milk produced significantly lower amounts of malondialdehyde of 0.46±0.04μgMDA/ml after 3days at 30°C compared to the blank of 1.25±0.16μgMDA/ml. The goat peptides produced non-significantly different levels of malondialdehyde compared to the blank containing no ferrous sulphate.
采用丙二醛作为氧化产物标志物，测定了铁强化山羊奶和牛奶、以及从每种奶中获得的酪蛋白磷酸肽的氧化电势。与溶液中游离的硫酸亚铁相比，铁“结合”到奶或肽中时，氧化程度降低。然而，在 30°C 下放置 3 天后，山羊奶产生的丙二醛量显著较低，为 0.46±0.04μgMDA/ml，而空白组为 1.25±0.16μgMDA/ml。与不含硫酸亚铁的空白组相比，山羊肽产生的丙二醛水平无显著差异。
