Effect of Zn Concentration, Ca Source, Percent Milkfat and Homogenization on Ca, Fe and Zn Solubility in Wheat Cereal Systems under Simulated Gastrointestinal pH

Nadeau, D.B.; Clydesdale, F. M.

doi:10.1111/j.1365-2621.1991.tb07997.x

Cited by 9 publications

(7 citation statements)

References 20 publications

(7 reference statements)

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“…On cooling this process was reversed. Nadeau and Clydesdale (1989) reported increased calcium solubility with increasing fat content of processed'whole milk in a milk-wheat system and increased solubility due to homogenization. They partially simulated digestion without enzymes.…”

Section: Resultsmentioning

confidence: 99%

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Soluble, Dialyzable and Ionic Calcium in Raw and Processed Skim Milk, Whole Milk and Spinach

Reykdal¹,

Lee²

1991

Journal of Food Science

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Chemical availability of calcium was measured with and without simulated digestion to determine processing effects. Available calcium was low in spinach and significantly higher in skim milk and whole milk, consistent with their known bioavailabilities. In nondigested processed milk it was significantly higher for whole milk than for skim milk. However, available calcium in digested whole milk was lower than in digested skim milk. Digestion increased available calcium in skim milk, dialyzable and ionic dialyzable calcium in whole milk and ionic calcium in spinach. Soluble and ionic soluble calcium were lowered in whole milk during digestion due to soap formation. Effects on % calcium were slight, but available calcium in nondigested skim milk was significantly lowered by processing. MATERIALS & METHODSAMOUNTS OF AVAILABLE CALCIUM in raw and processed skim milk, whole milk and raw and boiled spinach were compared. Available calcium included dialyzable (D), ionic dialyzable (ID), soluble (S) and ionic soluble (IS) calcium. D and S calcium included both ionic and bound calcium. Two chemical methods which each gave useful measurements determined available calcium: Dialysis measured D and ID calcium, and solubility measured S and IS calcium. Raw and commercially processed (homogenized and pasteurized) skim milk and whole milk were obtained from the UW-Madison Dairy Plant.Samples were held at 4°C overnight before analysis. Fresh spinach was purchased locally and homogenized with distilled water in a blender. A portion was processed by boiling for 20 min.

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Section: Resultsmentioning

confidence: 99%

“…Milk processing affected association of iron with milk constituents (Demott and Park, 1974). Nadeau and Clydesdale (1989) demonstrated higher wheat iron, calcium and zinc solubility in homogenized milk mix than in raw. Also, solubility of minerals increased with increasing milk fat.…”

Section: Introductionmentioning

confidence: 99%

Soluble, Dialyzable and Ionic Calcium in Raw and Processed Skim Milk, Whole Milk and Spinach

Reykdal¹,

Lee²

1991

Journal of Food Science

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“…Ionic or free calcium concentration [Ca 2+ ] was determined on WPC slurries at 25 C using a pH meter in the millivolt reading position and a calcium selective electrode and reference electrodes (Nadeau and Clydesdale, 1991). A standard calcium solution 6 was used to make standard solutions.…”

Section: Ionic Calcium Determinationmentioning

confidence: 99%

Properties of Chicken Salt-Soluble Protein and Whey Protein Concentrate Gels as Influenced by Sodium Tripolyphosphate

Smith

Rose

1995

Poultry Science

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Sodium tripolyphosphate (NaTPP) is used to optimize the functional properties of poultry products and whey protein concentrates (WPC). Our objective was to determine whether NaTPP can improve the properties of model gels systems composed of WPC and chicken breast salt-soluble protein (SSP). As NaTPP concentration increased, free calcium was chelated and decreased in SSP, WPC, and combination sols. In all combination gels heated to 65 and 90 C, NaTPP increased gel hardness and deformability and decreased expressible moisture, except that hardness of 4% WPC combination gels with NaTPP heated to 90 C did not differ from the control. Sodium tripolyphosphate may enhance the functionality of WPC when used as a nonmeat binder in processed poultry products. (

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“…All glassware and magnetic stir bars were acid-washed with concentrated HCI and thoroughly rinsed with DDD water to remove contaminants. Soluble and lipidbound Ca and Zinc in milk samples were determined by in vitro digestion (Nadeau and Clydesdale, 1991) with some modifications. Each freeze-dried milk sample was reconstituted to 50 mL with DDD water.…”

Section: Digestion Proceduresmentioning

confidence: 99%

“…Solubility of minerals in milk products, determined after an in vitro sequential adjustment of pH simulating digestion, is one factor which may influence in vivo absorption. This is based on the assumption that for a mineral to be absorbed, it must be soluble or bound to a substance which can be absorbed and then released (Miller et al, 1981;Kim and Zemel, 1986;Keane et al, 1988;Nadeau and Clydesdale, 1991;Schnepf and Madrick, 1991). Factors which determine bioavailability of Ca and Zn are complex, and solubility may only be one predictive factor of potential bioavailability (Brennan et al, 1991).…”

mentioning

confidence: 99%

Soluble and Lipid‐Bound Calcium and Zinc During Processing of Infant Milk Formulas

Michel

Lavigne

Desrosiers

1993

Journal of Food Science

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Samples were withdrawn during the manufacture of infant formulas to determine steps which may affect soluble and lipid-bound Ca and Zn, which were estimated after centrifugal separation of in vitro digested samples. Pasteurization did not significantly reduce solubility of Ca and Zn. Blends forewarmed at low temperature contained a smaller proportion of soluble Ca than skim milk, but Zn was not affected. Forewarming at high temperature reduced solubility of Ca. The solubility of Ca and Zn was lower in sterilized and spray-dried formulas than in blends forewarmed at low temperature. Though initial Ca and Zn levels were greater in infant formulas than in human milk, percentages of soluble Ca and Zn were not higher.

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Effect of Zn Concentration, Ca Source, Percent Milkfat and Homogenization on Ca, Fe and Zn Solubility in Wheat Cereal Systems under Simulated Gastrointestinal pH

Cited by 9 publications

References 20 publications

Soluble, Dialyzable and Ionic Calcium in Raw and Processed Skim Milk, Whole Milk and Spinach

Soluble, Dialyzable and Ionic Calcium in Raw and Processed Skim Milk, Whole Milk and Spinach

Properties of Chicken Salt-Soluble Protein and Whey Protein Concentrate Gels as Influenced by Sodium Tripolyphosphate

Soluble and Lipid‐Bound Calcium and Zinc During Processing of Infant Milk Formulas

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