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Calcium Fortification of Soy Milk with Calcium‐Lecithin Liposome System
Author(s) -
HIROTSUKA MOTOHIKO,
TANIGUCHI HITOSHI,
NARITA HIROSHI,
KITO MAKOTO
Publication year - 1984
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1984.tb10405.x
Subject(s) - calcium , chemistry , liposome , lecithin , soy protein , food science , chromatography , egg lecithin , biochemistry , organic chemistry
Calcium ion was enveloped with a membrane system before addition to soy protein to prevent soy protein from being coagulated and precipitated by calcium ion. Soy lecithin was first sonicated in calcium salt solution to envelop the calcium ion with a liposomal structure composed of lecithin. Then, the calcium‐lecithin liposomes were added to soy protein solution. Precipitation and coagulation were not observed in this soy protein‐lecithin liposome system containing 60 mM Ca 2+ . By this method, it was possible to prepare calcium fortified soy milk containing more calcium (120 mg/100g) than in cow's milk. These results suggest that this calcium‐lecithin liposome system is useful for calcium fortification of soy milk.