Banjare Indrajeet Singh, Gandhi Kamal, Sao Khushbu, Arora Sumit, Pandey Vanita
Dairy Chemistry Division, National Dairy Research Institute, P.O. Box 132001, Karnal, India.
Quality and Basic Sciences, Indian Institute of Wheat and Barley Research, P.O. Box 132001, Karnal, India.
Food Technol Biotechnol. 2019 Mar;57(1):48-58. doi: 10.17113/ftb.57.01.19.5945.
In the present study, spray-dried whey protein concentrate-iron (WPC-Fe) complex was prepared using a laboratory-scale spray drier under the optimized conditions of inlet temperature 180 °C, flow rate 2.66 mL/min and total solids 15% with the objective to make iron compatible with food products. In order to remove the free iron from the bound iron, standardised method involving centrifugation and ultrafiltration was employed. Further, the retentate was subjected to spray drying to produce WPC-Fe complex. Milk fortified with WPC-Fe complex ((iron)=15 mg/L) showed non-significant difference in heat stability, rennet coagulation time, colour estimation, curd tension, viscosity and sensory attributes as compared to control milk. bioaccessibility of iron and induction period of the fat from milk fortified with WPC-Fe complex were found to be slightly higher (p<0.05) than that of milk fortified with iron alone. Therefore, milk can be fortified with up to 15 mg/L iron in the form of WPC-Fe complex without significantly affecting its physicochemical properties.
在本研究中，使用实验室规模的喷雾干燥机，在进口温度180℃、流速2.66 mL/min和总固形物含量15%的优化条件下制备了喷雾干燥乳清蛋白浓缩物 - 铁（WPC-Fe）复合物，目的是使铁与食品兼容。为了从结合铁中去除游离铁，采用了包括离心和超滤的标准化方法。此外，对截留物进行喷雾干燥以生产WPC-Fe复合物。与对照乳相比，添加WPC-Fe复合物（铁含量 = 15 mg/L）的强化乳在热稳定性、凝乳酶凝固时间、颜色评估、凝乳张力、粘度和感官特性方面没有显著差异。发现添加WPC-Fe复合物的强化乳中铁的生物可及性和脂肪的诱导期略高于单独添加铁的乳（p<0.05）。因此，以WPC-Fe复合物形式向乳中添加高达15 mg/L的铁不会显著影响其物理化学性质。
