Effect of lactose and milk protein on iron bioavailability during in vitro digestion
2009
Yeh, Y.N.(Tunghai Univ., Taichung (Taiwan)) | Ho, R.S. | Lee, T.A. | Chow, C.F.
The reduction of ferric ion to ferrous ion and dialyzable iron in lactose solution (4.8, 6.0 and 7.2%), milk protein solution (3.3%), and a combined (lactose-protein) solution containing 250 ppm of FeCl3 was investigated in connection with iron bioavailability. Each protein solution was adjusted to the following ratios of whey protein to casein (W/C), 0:10, 2:8, 4:6, 6:4, 8:2, and 10:0, and then treated with an enzyme (pepsin, pancreatin-bile salt). Following dialysis of these solutions, the concentrations of ferric and/or ferrous ion, and dialyzable iron were determined. The concentration of ferrous ion was higher in 6.0% and 7.2% lactose solutions than in 4.8% lactose solution. The enrichment of whey protein in the protein solution increased the concentration of ferrous ion and dialyzable ion. In the lactose-protein solution, the concentration of ferrous ion and dialyzable ion was higher at the W/C ratio of 6:4 and 7.2% lactose, but lower at 2:8 and 48%.
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