de Zawadzki Andressa, Paganelli Marcella Oliva, Garcia André Castilho, Skibsted Leif H
Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark.
Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark; Instituto de Química de São Carlos, Universidade de São Paulo, Av. Trabalhador São-Carlense 400, CP 780 São Carlos, Brazil.
Food Res Int. 2020 Oct;136:109525. doi: 10.1016/j.foodres.2020.109525. Epub 2020 Jul 12.
Calcium phosphates present in whey mineral residue is a potential source of calcium for dietary purposes. Combinations of aqueous isocitrate and citrate were found more efficient than each of the isomers in dissolving dried insoluble whey processing mineral residues spontaneously forming supersaturated solutions. Hydrogen isocitrate was found around 30% less efficient in these non thermal dissolution processes compared to hydrogen citrate based on amount of dissolved calcium. In contrast, the lag phase of up to 4 h for precipitation of calcium citrate from the supersaturated solutions was significantly longer when calcium isocitrate was present. Highest degree of supersaturation with longest lag phase for precipitation was found for citrate/isocitrate combinations in a 1:1 ratio. Addition of calcium saccharate during dissolution further prolonged the lag phase simultaneously preserving the higher supersaturation degrees. Combinations of the three hydroxycarboxylates seem accordingly to provide a basis for increasing calcium availability from dried whey mineral fractions consisting mainly of calcium hydrogen phosphate and hydroxyapatite of low solubility with the perspective of transforming a side stream from cheese production into valuable functional foods.
乳清矿物质残渣中存在的磷酸钙是一种潜在的膳食钙源。已发现，与每种异构体相比，水合异柠檬酸和柠檬酸的组合在溶解干燥的不溶性乳清加工矿物质残渣时更有效，能自发形成过饱和溶液。基于溶解钙的量，在这些非热溶解过程中，异柠檬酸氢根的效率比柠檬酸氢根低约30%。相比之下，当存在异柠檬酸钙时，从过饱和溶液中沉淀柠檬酸钙的长达4小时的延迟期明显更长。对于1:1比例的柠檬酸盐/异柠檬酸盐组合，发现沉淀的过饱和度最高且延迟期最长。在溶解过程中添加糖精钙进一步延长了延迟期，同时保持了较高的过饱和度。因此，从将奶酪生产的副产品转化为有价值的功能性食品的角度来看，这三种羟基羧酸盐的组合似乎为提高主要由低溶解度的磷酸氢钙和羟基磷灰石组成的干燥乳清矿物质部分中钙的利用率提供了基础。
