NDLI: Enhancing the in vitro Fe$^{2+}$ bio-accessibility using ascorbate and cold-set whey protein gel particles

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Enhancing the in vitro Fe$^{2+}$ bio-accessibility using ascorbate and cold-set whey protein gel particles

Content Provider	Springer Nature Link
Author	Martin, A. H. Jong, G. A. H.
Copyright Year	2012
Abstract	This paper investigates the possibility for iron fortification of food using a new preparation method for protein gel particles in which iron is entrapped in the presence of ascorbate using cold-set gelation. The effect of ascorbate on the iron-induced cold-set gelation process of whey protein was studied in order to optimize the ratio of iron/ascorbate. Subsequently, the effect of ascorbate on iron bio-accessibility was assessed in vitro. Rheology was used to study the protein gel formation, and the stability of the gel particles was determined by measuring the iron and protein content at different pH. In vitro studies were performed with the TNO Intestinal Model (TIM). Ascorbate appeared to affect the gel formation process and increased the gel strength of the iron-induced cold-set gels at specific iron/ascorbate ratio. With the Fe–protein gel particles being stable at a broad pH range, the release of iron from the particles was studied as a function of time. The low release of iron indicated a good encapsulation efficiency and the capability of whey protein to keep iron bound at different conditions (pH and presence of calcium). Results obtained with the TIM showed that ascorbate, when added to the protein gel particles, was very successful in enhancing the recovery and absorption of iron. The in vitro Fe$^{2+}$ bio-accessibility in the presence of ascorbate in iron–protein particles increased from 10% to almost 80%. This suggests that the concept of using protein particles with iron and ascorbate can effectively be used to fortify food products with iron for human consumption.摘要在抗坏血酸存在下制备出一种能包裹铁离子的蛋白凝胶颗粒, 并作为食品中强化铁的原料。在抗坏血酸存在的情况下, 乳清蛋白凝胶在形成过程中包裹了铁离子。研究了抗坏血酸对铁离子诱导乳清蛋白冷凝胶形成过程的影响, 优化了铁离子与抗坏血酸的比例。体外模拟了抗坏血酸对铁离子生物利用率的影响。采用流变学方法研究了蛋白凝胶的形成, 以及不同pH、铁离子浓度和蛋白浓度下凝胶颗粒的稳定性, 采用TNO肠道模型 (TIM) 体外研究了铁离子的生物利用率。结果表明抗坏血酸影响了蛋白凝胶的形成过程, 并且在特定的铁离子与抗坏血酸比例下可以形成较硬的Fe-蛋白凝胶。在较宽的pH范围内Fe-蛋白凝胶稳定性较好, 铁离子从胶粒中释放量是时间的函数。低的铁离子释放量表明了包埋效果较好和在不同条件下 (pH和钙离子存在情况下) 乳清蛋白与铁离子结合能力。TIM实验结果表明抗坏血酸能够提高蛋白凝胶的回收率以及蛋白对铁离子的吸附率。在抗坏血酸存在的情况下, Fe-蛋白凝胶颗粒中铁离子生物利用率从10%增加到80%。因此, 含有抗坏血酸的Fe-蛋白凝胶颗粒可用于食品中铁强化剂。
Starting Page	133
Ending Page	149
Page Count	17
File Format	PDF
ISSN	19585586
Journal	Dairy Science & Technology
Volume Number	92
Issue Number	2
e-ISSN	19585594
Language	English
Publisher	Springer-Verlag
Publisher Date	2012-01-27
Publisher Place	Paris
Access Restriction	Subscribed
Subject Keyword	Iron bio-accessibility Ascorbate Whey protein Cold-set gelation In vitro digestion model Agriculture Microbiology Food Science
Content Type	Text
Resource Type	Article
Subject	Biochemistry Food Science

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