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Preparation and characteristics of yak casein hydrolysate–iron complex
Author(s) -
Wang Xu,
Li Ming,
Li Min,
Mao Xueying,
Zhou Jie,
Ren Fazheng
Publication year - 2011
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2011.02672.x
Subject(s) - hydrolysate , chemistry , ferrous , casein , hydrolysis , chromatography , food science , biochemistry , organic chemistry
Summary The effect of mass ratio between yak casein hydrolysate and FeSO 4 , reaction temperature, pH and holding time on ferrous‐binding capacity of yak casein hydrolysate was investigated. Iron‐releasing percentage and structural characteristics of the formed yak casein hydrolysate–iron complex were also examined. Results showed that casein hydrolysates with different hydrolysis degrees (DH) possessed different ferrous‐binding capacities with the highest of 7‐h hydrolysate. The optimal binding conditions between yak casein hydrolysate and iron are mass ratio of casein hydrolysate to FeSO 4 of 15:1 for 20 min at 40 °C and pH 6.0. The principal binding site for Fe 2+ in yak casein hydrolysate consists of the carboxylate groups and amide groups. Compared with ferrous sulphate, yak casein hydrolysate–iron complex has higher iron‐releasing percentage at basic conditions, such as pH 7.0, 7.5 and 8.0. Ferrous‐iron enriched casein hydrolysate, i.e. yak casein hydrolysate–iron complex, may have great potential as an effective delivery vehicle of bioavailable iron.