Oxidative stability of oil-in-water emulsions containing iron chelates: Transfer of iron from chelates to milk proteins at interface
Oxidative stability of oil-in-water emulsions containing iron chelates: Transfer of iron from chelates to milk proteins at interface
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DOI：
10.1016/j.foodchem.2010.08.004
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发表时间：
2011-03-15
期刊：
影响因子：
8.8
通讯作者：
Cayot, Philippe
中科院分区：
文献类型：
--
作者：
Guzun-Cojocaru, Tatiana;Koev, Chavdar;Cayot, Philippe
铁补充剂可以促进食物基质以及细胞脂质的氧化。研究了在双甘氨酸铁、NaFe-EDTA或FeSO_4存在下，β-乳球蛋白（BLG）或酪蛋白酸钠（SC）稳定的油/水乳状液的氧化稳定性。通过跟踪7天的过氧化值（PV）和硫代巴比妥酸反应物质（TBARS）来评价脂质氧化。在pH 6.5时，对于Fe-双甘氨酸铁补体，氧化动力学与BLG比与SC更减少。与BLG相似，SC具有磷酸基团，其对铁离子的亲和力比羧酸残基更高。与NaFe-EDTA相比，BLG和SC稳定的乳剂用Fe-双甘氨酸盐或FeSO 4氧化更严重。在pH 3.5时，脂质氧化高于pH 6.5。这些结果表明，蛋白质和盐抗衡离子（甘氨酸盐，硫酸盐或EDTA）的功能基团之间的铁络合的竞争似乎是氧化的关键因素。爱思唯尔有限公司出版
Iron supplementation can promote oxidation of food matrices as well as cell lipids. The oxidative stability of oil/water emulsions stabilised by beta-lactoglobulin (BLG) or sodium caseinate (SC) was studied in the presence of Fe-bisglycinate, NaFe-EDTA or FeSO4. Lipid oxidation was evaluated by following the peroxide value (PV) and the thiobarbituric acid reactive substances (TBARS) over 7 days. At pH 6.5, for Fe-bisglycinate iron complement, the oxidation kinetics was more reduced with BLG than with SC. Contrarily to BLG, SC possesses phosphate groups that have more affinity for iron ions than carboxylate residues. Both BLG and SC stabilised emulsions were more oxidised with Fe-bisglycinate or FeSO4 than with NaFe-EDTA. At pH 3.5, lipid oxidation was higher compared to pH 6.5. These results indicate that the competition for iron complexation between functional groups of protein and salt counter-ions (glycinate, sulphate or EDTA) appear as a key factor in oxidation. Published by Elsevier Ltd.