Mittal Vikas A, Ellis Ashling, Ye Aiqian, Edwards Patrick J B, Singh Harjinder
Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4474, New Zealand.
Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4474, New Zealand; Massey Institute of Food Science and Technology, Massey University, Private Bag 11 222, Palmerston North 4474, New Zealand.
Food Chem. 2018 Jan 15;239:17-22. doi: 10.1016/j.foodchem.2017.06.035. Epub 2017 Jun 7.
This study explored the interactions of orthophosphate with casein-iron precipitates. Casein-iron precipitates were formed by adding ferric chloride at ≥10mM to sodium caseinate solutions ranging in concentration from 1 to 3%(w/v). The addition of different concentrations of orthophosphate solution to the casein-iron precipitates resulted in gradual adsorption of the orthophosphate, causing re-dispersion of the casein-iron complexes. The interactions of added orthophosphate with iron in the presence and absence of caseins are postulated, and new mechanisms are proposed. The re-dispersed soluble complexes of casein-iron-orthophosphate generated using this process could be used as novel iron fortificants.
本研究探讨了正磷酸盐与酪蛋白 - 铁沉淀物之间的相互作用。通过向浓度为1%至3%(w/v)的酪蛋白酸钠溶液中加入≥10mM的氯化铁来形成酪蛋白 - 铁沉淀物。向酪蛋白 - 铁沉淀物中添加不同浓度的正磷酸盐溶液会导致正磷酸盐逐渐吸附,从而使酪蛋白 - 铁复合物重新分散。推测了在有和没有酪蛋白存在的情况下添加的正磷酸盐与铁之间的相互作用,并提出了新的机制。利用该过程生成的酪蛋白 - 铁 - 正磷酸盐重新分散的可溶性复合物可作为新型铁强化剂。