Feng M, van der Does L, Bantjes A, de Groote J M
Department of Chemical Technology, University of Twente, Enschede, The Netherlands.
J Dairy Sci. 1995 Jan;78(1):55-61. doi: 10.3168/jds.S0022-0302(95)76615-2.
A water-insoluble iron(III)-chelating resin was used to study iron removal from milk and other nutrient media. Seventy to 85% of the iron could be removed from wine and beer with the resin, which was a crosslinked copolymer of 1-(beta-acrylamidoethyl)-3-hydroxy-2-methyl-4(1H)- pyridinone and N,N-dimethylacrylamide. Iron removal from milk was dependent on the pH of milk and on the concentration of soluble chelators added. Under the same conditions as used for the removal of iron from wine and beer, only 11 to 19% of the iron could be removed from milk. However, in combination with water-soluble chelators, the resin removed 60 to 75% of the iron from the milk. Preliminary results showed that the growth of spores of Clostridium tyrobutyricum in the treated milk was reduced. Moreover, addition of the resin and sodium bicarbonate to the milk completely inhibited the growth of the spores.
一种水不溶性铁（III）螯合树脂被用于研究从牛奶和其他营养培养基中去除铁。使用该树脂可从葡萄酒和啤酒中去除70%至85%的铁，该树脂是1-（β-丙烯酰胺基乙基）-3-羟基-2-甲基-4（1H）-吡啶酮与N，N-二甲基丙烯酰胺的交联共聚物。从牛奶中去除铁取决于牛奶的pH值以及添加的可溶性螯合剂的浓度。在与从葡萄酒和啤酒中去除铁相同的条件下，仅能从牛奶中去除11%至19%的铁。然而，与水溶性螯合剂结合使用时，该树脂可从牛奶中去除60%至75%的铁。初步结果表明，经处理的牛奶中酪丁酸梭菌孢子的生长受到抑制。此外，向牛奶中添加该树脂和碳酸氢钠可完全抑制孢子的生长。
