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Iron-supplemented caseins: preparation, physicochemical characterization and stability

Published online by Cambridge University Press:  01 June 2009

Frédéric Gaucheron
Affiliation:
Institut National de la Recherche Agronomique, Laboratoire de Recherches de Technologie Laitière, 65 rue de Saint-Brieuc, F-35042 Rennes Cedex, France
Marie-Hélène Famelart
Affiliation:
Institut National de la Recherche Agronomique, Laboratoire de Recherches de Technologie Laitière, 65 rue de Saint-Brieuc, F-35042 Rennes Cedex, France
Yvon Le Graët
Affiliation:
Institut National de la Recherche Agronomique, Laboratoire de Recherches de Technologie Laitière, 65 rue de Saint-Brieuc, F-35042 Rennes Cedex, France

Summary

Preparation, physicochemical characterization and stability of iron-supplemented caseins were studied. When ferrous iron (final concentrations of 0·25, 0·5, 1·0 and 1·5 mM) was added to sodium caseinate (final casein concentration 25 g/l), iron binding to caseins was complete. In parallel, an increase in absorbance at 280 nm, a decrease in fluorescence intensity, modifications of reversed-phase HPLC profile, a decrease in pH and an increase in free sodium concentration were observed. Moreover, no release of iron from iron-casein complexes was found between pH 6·5 and 3·7 or after heat treatments or in the presence of inorganic phosphate. Only EDTA disodium salt and trisodium citrate had significant effects on the release of iron bound to caseins.

Type
Original Articles
Copyright
Copyright © Proprietors of Journal of Dairy Research 1996

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References

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