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Wang Q, Xu Y, Liu Y, Qian F, Mu G, Zhu X. Effects of Proteins and Mineral Ions on the Physicochemical Properties of 1,3-Dioleoyl-2-Palmitoylglycerol Emulsion to Mimic a Liquid Infant Formula. Front Nutr 2022; 9:808351. [PMID: 35769380 PMCID: PMC9234486 DOI: 10.3389/fnut.2022.808351] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2021] [Accepted: 04/29/2022] [Indexed: 11/26/2022] Open
Abstract
Proteins and minerals in infant formula not only serve as nutrients, but also have important effects on the physical and chemical stability of emulsions. In this study, calcium carbonate (0 or 9.08 mM) and potassium chloride (0 or 15.96 mM), as representatives of divalent and monovalent minerals, were added to 1,3-dioleoyl-2-palmitoylglycerol (OPO) emulsions in different ratios (10:0, 9:1, 6:4, 5:5, and 0:10) of whey protein isolate (WPI) and sodium caseinate (CN). The influence of proteins and minerals on emulsion stability was investigated by analyzing particle size, zeta potential, creaming index, rheological properties, storage stability, and lipid oxidation. 1,3-dioleoyl-2-palmitoylglycerol (OPO) emulsions could be destabilized by adding Ca2+, as shown by the increase in particle size index, creaming index, and the decrease in zeta potential magnitude. Divalent ions could affect the electrostatic interactions between lipid droplets and the interactive effects of ion surface adsorption. In addition, the effect of different protein ratios on the physical stability of emulsions was not significant under the same ion-type conditions. In terms of chemical stability, higher oxidized values were found in emulsions stabilized with only CN than in those containing WPI. Our study showed that protein ratios and minerals played an important role in the stability of OPO emulsions, which might provide a reference for the development and utilization of liquid infant formula.
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Affiliation(s)
- Qi Wang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Yuxi Xu
- State Key Lab of Food Science and Technology, Nanchang University, Nanchang, China
| | - Yanchen Liu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Fang Qian
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Guangqing Mu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- *Correspondence: Guangqing Mu
| | - Xuemei Zhu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- Xuemei Zhu
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Barone G, O'Regan J, Kelly AL, O'Mahony JA. Interactions between whey proteins and calcium salts and implications for the formulation of dairy protein‐based nutritional beverage products: A review. Compr Rev Food Sci Food Saf 2022; 21:1254-1274. [DOI: 10.1111/1541-4337.12884] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2021] [Revised: 11/20/2021] [Accepted: 11/30/2021] [Indexed: 01/29/2023]
Affiliation(s)
- Giovanni Barone
- School of Food and Nutritional Sciences University College Cork Cork Ireland
| | - Jonathan O'Regan
- Nestlé Development Centre Nutrition Wyeth Nutritionals Ireland Askeaton Limerick Ireland
| | - Alan L. Kelly
- School of Food and Nutritional Sciences University College Cork Cork Ireland
| | - James A. O'Mahony
- School of Food and Nutritional Sciences University College Cork Cork Ireland
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Effect of surface roughness and temperature on stainless steel - Whey protein interfacial interactions under pasteurisation conditions. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110542] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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4
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The effects of casein and whey proteins on the rheological properties of calcium-induced skim milk gels. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2020.104893] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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5
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Lin L, Wong M, Deeth H, Oh H. Calcium-induced skim milk gels: Impact of holding temperature and ionic strength. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104657] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Dumitraşcu L, Ursache FM, Aprodu I, Stănciuc N. The effect of calcium and magnesium on the interaction between β‐lactoglobulin and carotenoids from sea buckthorn berries. LUMINESCENCE 2019; 34:739-748. [DOI: 10.1002/bio.3668] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2019] [Revised: 04/12/2019] [Accepted: 05/28/2019] [Indexed: 12/29/2022]
Affiliation(s)
- Loredana Dumitraşcu
- Faculty of Food Science and EngineeringDunărea de Jos University of Galati Domnească Street 111 Galati Romania
| | - Florentina Mihaela Ursache
- Faculty of Food Science and EngineeringDunărea de Jos University of Galati Domnească Street 111 Galati Romania
| | - Iuliana Aprodu
- Faculty of Food Science and EngineeringDunărea de Jos University of Galati Domnească Street 111 Galati Romania
| | - Nicoleta Stănciuc
- Faculty of Food Science and EngineeringDunărea de Jos University of Galati Domnească Street 111 Galati Romania
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Tang X, Qiao X, Miller R, Sun K. Effect of ionic strength on the interfacial viscoelasticity and stability of silk fibroin at the oil/water interface. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:4918-4928. [PMID: 27256721 DOI: 10.1002/jsfa.7829] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/31/2016] [Revised: 05/18/2016] [Accepted: 05/31/2016] [Indexed: 06/05/2023]
Abstract
BACKGROUND The amphiphilic character and surface activity endows silk fibroin with the ability to reside at fluid interfaces and effectively stabilize emulsions. However, the influence of relevant factors and their actual effect on the interfacial viscoelasticity and stability of silk fibroin at the oil/water interface has received less attention. In the present study, the effect of ionic strength on the interfacial viscoelasticity, emulsification effectiveness and stability of silk fibroin at the oil/water interface was investigated in detail. RESULTS A higher ion concentration facilitates greater adsorption, stronger molecular interaction and faster structure reorganization of silk fibroin at the oil/water interface, thus causing quicker interfacial saturation adsorption, greater interfacial strength and lower interfacial structural fracture on large deformation. However, the presence of concentrated ions screens the charges in silk fibroin molecules and the zeta potential decreases as a result of electrostatic screening and ion-binding effects, which may result in emulsion droplet coalescence and a decrease in emulsion stability. CONCLUSION The positively-charged ions significantly affect the interfacial elasticity and stability of silk fibroin layers at the oil/water interface as a result of the strong electrostatic interactions between counter-ions and the negatively-charged groups of silk fibroin. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Xiaoxiao Tang
- State Key Laboratory of Metal Matrix Composites, Shanghai Jiao Tong University, Shanghai 200240, Shanghai, China
| | - Xiuying Qiao
- State Key Laboratory of Metal Matrix Composites, Shanghai Jiao Tong University, Shanghai 200240, Shanghai, China.
| | - Reinhard Miller
- Max Planck Institute of Colloids and Interfaces, Potsdam 14476, Germany
| | - Kang Sun
- State Key Laboratory of Metal Matrix Composites, Shanghai Jiao Tong University, Shanghai 200240, Shanghai, China
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9
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Effect of various calcium concentrations on the interactions between β-lactoglobulin and epigallocatechin-3-gallate. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2016.03.008] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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10
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Effect of calcium content and flow regime on whey protein fouling and cleaning in a plate heat exchanger. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2014.09.020] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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11
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Denaturation Kinetics of Whey Protein Isolate Solutions and Fouling Mass Distribution in a Plate Heat Exchanger. INTERNATIONAL JOURNAL OF CHEMICAL ENGINEERING 2015. [DOI: 10.1155/2015/139638] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
Few investigations have attempted to connect the mechanism of dairy fouling to the chemical reaction of denaturation (unfolding and aggregation) occurring in the bulk. The objective of this study is to contribute to this aspect in order to propose innovative controls to limit fouling deposit formation. Experimental investigations have been carried out to observe the relationship between the deposit mass distribution generated in plate heat exchangers (PHE) by a whey protein isolate (WPI) mainly composed ofβ-lactoglobulin (β-Lg) and the ratio between the unfolding and aggregation rate constants. Experiments using a PHE were carried out at a pilot scale to identify the deposit distribution of a model fouling solution with different calcium contents. In parallel, laboratory experiments were performed to determine the unfolding/aggregation rate constants. Data analysis showed that (i)β-Lg denaturation is highly dependent on the calcium content, (ii) for each fouling solution, irrespective of the imposed temperature profile, the deposit mass in each channel and the ratio between the unfolding and aggregation rate constants seem to be well correlated. This study demonstrates that both the knowledge of the thermal profile and theβ-Lg denaturation rate constants are required in order to predict accurately the deposit distribution along the PHE.
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12
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Effect of calcium chloride on the structure and in vitro hydrolysis of heat induced whey protein and wheat starch composite gels. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2014.02.022] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Patel JS, Bansal B, Jones MI, Hyland M. Fouling behaviour of milk and whey protein isolate solution on doped diamond-like carbon modified surfaces. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2012.12.014] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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14
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15
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Physical–chemical comparison of cow's milk proteins versus soy proteins in their calcium-binding capacities. Colloids Surf A Physicochem Eng Asp 2010. [DOI: 10.1016/j.colsurfa.2010.05.030] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Canabady-Rochelle LS, Sanchez C, Mellema M, Banon S. Thermodynamic characterization of calcium-milk protein interaction by isothermal titration calorimetry. ACTA ACUST UNITED AC 2009. [DOI: 10.1051/dst/2009006] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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17
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STATHOPOULOS COSTASE, O’KENNEDY BRENDANT. A rheological evaluation of concentrated casein systems as replacement for gluten: calcium effects. INT J DAIRY TECHNOL 2008. [DOI: 10.1111/j.1471-0307.2008.00424.x] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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18
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Protein–calcium phosphate interactions in fouling of modified stainless-steel surfaces by simulated milk. Int Dairy J 2008. [DOI: 10.1016/j.idairyj.2007.06.008] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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19
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Clare DA, Lillard SJ, Ramsey SR, Amato PM, Daubert CR. Calcium effects on the functionality of a modified whey protein ingredient. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2007; 55:10932-10940. [PMID: 18038975 DOI: 10.1021/jf071613z] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
The primary objective for this study addressed the effects of supplemental calcium on the functional properties of a modified whey protein ingredient (mWPC), prepared by acidification to pH 3.35, followed by extended heat treatment, gelation, and spray drying. In the presence of added calcium (mWPC-Ca2+), protein solutions showed increased thickening capacity, especially under refrigeration temperatures, compared to dispersions made with mWPC alone. A rheological assessment included the determination of (i) power law parameters, (ii) viscoelastic properties, and (iii) the effects of heating and cooling on these protein systems. The sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) banding profile suggested that various disulfide-linked molecular forms of beta-lactoglobulin, bovine serum albumin, and immunoglobulin were likely formed during manufacturing of the mWPC ingredient based on the patterns obtained when electrophoresis was performed in the absence of beta-mercaptoethanol compared to those observed with commercial WPC samples. An enhanced water-holding capacity was measured in mWPC-Ca2+ dispersions. Differential scanning calorimetry established that the addition of calcium salts caused a 2-fold increase in the amount of bound or unfreezeable water compared to mWPC controls. The physical appearance of the network structure varied significantly upon visualization with scanning electron microscopy, in which case the formation of large, rounded, spherical structures was noted in mWPC-Ca2+ samples, ascribed to an increased surface tension caused by the higher salt content. Ultimately, such attributes may afford distinct advantages for whey-based ingredients intended for application within food systems, especially under cold processing conditions.
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Affiliation(s)
- Debra A Clare
- Department of Food Science, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695-7624, USA.
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20
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Structure and rate of growth of whey protein deposit from in situ electrical conductivity during fouling in a plate heat exchanger. Chem Eng Sci 2007. [DOI: 10.1016/j.ces.2006.12.038] [Citation(s) in RCA: 33] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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21
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Simmons M, Jayaraman P, Fryer P. The effect of temperature and shear rate upon the aggregation of whey protein and its implications for milk fouling. J FOOD ENG 2007. [DOI: 10.1016/j.jfoodeng.2006.02.013] [Citation(s) in RCA: 65] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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22
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Keowmaneechai E, McClements D. Influence of EDTA and citrate on thermal stability of whey protein stabilized oil-in-water emulsions containing calcium chloride. Food Res Int 2006. [DOI: 10.1016/j.foodres.2005.07.010] [Citation(s) in RCA: 35] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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23
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Christian G, Changani S, Fryer P. The Effect of Adding Minerals on Fouling from Whey Protein Concentrate. FOOD AND BIOPRODUCTS PROCESSING 2002. [DOI: 10.1205/096030802321154718] [Citation(s) in RCA: 33] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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24
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Keowmaneechai E, McClements DJ. Influence of EDTA and citrate on physicochemical properties of whey protein-stabilized oil-in-water emulsions containing CaCl2. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2002; 50:7145-7153. [PMID: 12428974 DOI: 10.1021/jf020489a] [Citation(s) in RCA: 95] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
The influence of chelating agents (disodium ethylenediaminetetraacetate (EDTA) and sodium citrate) on the physicochemical properties of whey protein isolate (WPI)-stabilized oil-in-water emulsions containing calcium chloride was determined. The calcium-binding characteristics of EDTA and citrate at 30 degrees C were characterized in aqueous solutions (20 mM Tris buffer, pH 7.0) by isothermal titration calorimetry (ITC). EDTA and citrate both bound calcium ions in a 1:1 ratio, but EDTA had a much higher binding constant. Oil-in-water emulsions (pH 7.0) were prepared containing 6.94% (w/v) soybean oil, 0.35% (w/v) WPI, 0.02% (w/v) sodium azide, 20 mM Tris buffer, 10 mM CaCl(2), and 0-40 mM chelating agent. The particle size, apparent viscosity, creaming stability, free calcium concentration, and particle surface potential of the emulsions were measured. The chelating agents reduced or prevented droplet aggregation in the emulsions. When they were present above a certain concentration (>3.5 mM EDTA or >5 mM citrate), droplet aggregation was prevented. The reduction of aggregation was indicated by decreases in particle size, shear-thinning behavior, apparent viscosity, and creaming. Emulsions containing chelating agents had lower free calcium concentrations and more negatively charged droplets, indicating that the chelating agents improved emulsion stability by binding calcium ions. EDTA could be used at lower concentrations than citrate because of its higher calcium ion binding constant.
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Affiliation(s)
- E Keowmaneechai
- Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakornpathom 73000, Thailand
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Keowmaneechai E, McClements DJ. Effect of CaCl2 and KCl on Physiochemical Properties of Model Nutritional Beverages Based on Whey Protein Stabilized Oil-in-Water Emulsions. J Food Sci 2002. [DOI: 10.1111/j.1365-2621.2002.tb10657.x] [Citation(s) in RCA: 56] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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26
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Ye A, Singh H. Interfacial composition and stability of sodium caseinate emulsions as influenced by calcium ions. Food Hydrocoll 2001. [DOI: 10.1016/s0268-005x(00)00065-5] [Citation(s) in RCA: 57] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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AGBOOLA SAMSONO, DALGLEISH DOUGLASG. Calcium-Induced Destabilization of Oil-in-Water Emulsions Stabilized by Caseinate or by ?-Lactoglobulin. J Food Sci 1995. [DOI: 10.1111/j.1365-2621.1995.tb05681.x] [Citation(s) in RCA: 58] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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29
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SMITH DENISEM, ROSE ALLANJ. Gel Properties of Whey Protein Concentrates as Influenced by Ionized Calcium. J Food Sci 1994. [DOI: 10.1111/j.1365-2621.1994.tb08204.x] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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30
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Yuan YV, Kitts DD. Calcium absorption and bone utilization in spontaneously hypertensive rats fed on native and heat-damaged casein and soya-bean protein. Br J Nutr 1994; 71:583-603. [PMID: 8011611 DOI: 10.1079/bjn19940165] [Citation(s) in RCA: 25] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Abstract
The effects of dietary protein on Ca bioavailability and utilization in bone were examined in male spontaneously hypertensive rats (SHR) fed on diets containing either casein (200 g/kg (control), 60 g/kg or heat-damaged (HD) 200 g/kg) or soya-bean protein isolate (200 g/kg (control), 60 g/kg, or HD 200 g/kg). Casein was heat-damaged to limit casein-phosphopeptide (CPP) production in order to evaluate casein enhancement of Ca bioavailability. All diets contained an adequate level of Ca (5 g/kg). A 24 h mineral balance study was performed when animals were 10 weeks old, followed by measurement of in situ paracellular Ca disappearance, femur mineralization and biomechanics at 14 weeks of age. Digestibility of soya-bean and both HD proteins estimated in vitro was reduced compared with native casein. Animals fed on HD and 60 g/kg protein diets exhibited decreased (P < 0.05) body weight gain, dry matter intake and feed efficiency compared with controls. The ileal disappearance of 45Ca was lower (P < 0.05) in animals fed on HD casein and all the soya-bean protein diets. Ca balance was not strongly affected by dietary treatments. A significant (P < 0.05) interaction between protein source and reduced protein intake was observed for femur calcification and physical measurements. Femur bending failure energy and biomechanical force measurements were reduced (P < 0.05) in HD and 60 g/kg casein and soya-bean protein fed animals. These findings suggest that whole-body Ca homeostatic mechanisms were involved in compensating for reduced Ca bioavailability and retention from casein diets modified to reduce protein digestibility and CPP production.
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Affiliation(s)
- Y V Yuan
- Department of Food Science, Faculty of Agricultural Sciences, University of British Columbia, Vancouver, Canada
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