Iron-supplemented cow milk. Identification and spectral properties of iron bound to casein micelles

Hegenauer, Jack; Saltman, Paul; Ludwig, Diane; Ripley, Larry; Ley, Arthur N.

doi:10.1021/jf60226a054

Cited by 62 publications

(31 citation statements)

References 23 publications

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“…sodium caseinate, WPI or MPC) that bound the iron. Hegenauer et al [6] showed that chelated forms of iron were more preferable as supplements for milk than simple inorganic salts (ferrous sulphate or ferrous chloride). The unbound ferrous ion could participate in the cyclic oxidationreduction reactions, therefore amplifying its potential for catalysing lipid oxidation.…”

Section: Discussionmentioning

confidence: 99%

“…The extent of oxidation of linoleic acid was measured by the thiobarbituric acid (TBA) method according to Hegenauer et al [6]. The TBA reagent was prepared immediately before use by mixing equal volumes of freshly prepared 0.025 mol·L with NaOH) and 2 mol·L −1 H 3 PO 4 / 2 mol·L −1 citric acid.…”

Section: Thiobarbituric Acid Testmentioning

confidence: 99%

“…Lipid oxidation is known to be catalysed by transition metals, notably iron. Therefore, to fortify food products with iron, researchers have attempted either to complex the added iron with macromolecules or to use a chelated form of iron to minimize its impact on lipid oxidation [6].…”

Section: Introductionmentioning

confidence: 99%

“…The characteristics of different iron complexes as donors to caseins were investigated by Hegenauer et al [6]. It was found that lipid peroxidation in iron-supplemented milk was significantly lower when the milk was supplemented with chelated forms of iron, such as ferric ethylenediaminetetraacetate, ferric nitrilotriacetate (NTA), ferric fructose, ferric lactobionate and ferric polyphosphate, than when it was supplemented with ferrous sulphate.…”

Section: Introductionmentioning

confidence: 99%

“…This served to remove iron from the environment of the oxidizable milk fat and to lower its tendency to oxidize milk fat. Thus, such iron complexes may be suitable iron donors for the fortification of milk in order to preserve its organoleptic stability [2,6]. Recently, the binding of iron (ferrous sulphate) to commercial milk protein products, sodium caseinate and whey protein isolate (WPI), as a function of pH and iron concentration was examined in our laboratory [17].…”

Section: Introductionmentioning

confidence: 99%

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Milk protein-iron complexes: Inhibition of lipid oxidation in an emulsion

Sugiarto

Taylor

et al. 2009

Dairy Sci. Technol.

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-Fortification of foods with iron is a common vehicle for delivering iron in required quantities to the consumer. However, many technological problems occur when food products are fortified with minerals, due mainly to the many reactions of minerals with other food components, e.g. fat oxidation. In the present study, the binding of iron (ferrous sulphate) to common milk protein products, sodium caseinate, whey protein isolate (WPI) and milk protein concentrate (MPC), to form protein-iron complexes was characterized by the amount of iron binding and the turbidity as functions of the iron concentration. In an emulsion containing linoleic acid, the oxidation activity of these protein-iron complexes was compared with that of the iron in its free state. The affinities of caseinate and MPC to bind iron were higher than that of WPI. These differences were attributed to the presence of clusters of phosphoserine residues in casein molecules, that are known to bind divalent cations strongly. Lipid oxidation experiments showed that the ability of iron to catalyse lipid oxidation was reduced significantly when iron was bound to protein compared with when it was in its free form. This suggests that the formation of milk protein-iron complexes could be a novel way of incorporating iron into food products with high bioavailability, good flavour and no solubility problems. sodium caseinate / whey protein isolate / milk protein concentrate / protein-iron complex / emulsion oxidationRésumé -Complexes protéines laitières-fer : inhibition de l'oxydation des lipides dans une émulsion. La fortification en fer des aliments est utilisée couramment pour apporter aux consommateurs les quantités nécessaires en fer. Cependant, beaucoup de problèmes technologiques surviennent quand les produits alimentaires sont fortifiés avec des minéraux, principalement en raison de nombreuses réactions des minéraux avec les autres composants des aliments, par exemple Article published by EDP Sciences l'oxydation de la matière grasse. Dans la présente étude, la liaison du fer (sulfate de fer) à des produits protéiques laitiers courants, caséinate de sodium, isolat de protéines de lactosérum et concentré de protéines laitières, pour former des complexes protéines-fer a été caractérisée par la quantité de fer lié et la turbidité en fonction de la concentration en fer. Dans une émulsion contenant de l'acide linoléique, l'activité oxydante de ces complexes protéines-fer a été comparée avec l'activité oxydante du fer à l'état libre. Les affinités du caséinate et du concentré de protéines laitières pour lier le fer étaient plus élevées que celle de l'isolat de protéines de lactosérum. Ces différences ont été attribuées à la présence dans les molécules de caséine d'amas de résidus phosphosérine qui sont connus pour lier fortement les cations divalents. Les essais d'oxydation des lipides ont montré que la capacité du fer à catalyser l'oxydation des lipides était significativement réduite quand le fer était lié aux protéines par rapport à celle obtenue q...

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Section: Discussionmentioning

confidence: 99%

Section: Thiobarbituric Acid Testmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%