Abstract
Protein-metal association may occur in nutritional products, with consequences for organoleptic quality, nutrient stability, and metal bioavailability. Insights into protein-metal associations were obtained by “centrifugation analysis”: high speed centrifugation followed by determinations of protein and minerals in the serum (supernatant). Experimental data suggested that the distribution of iron in a dairy-based nutritional product emulsion could be modified by milk protein ingredient selection. Each serum mineral concentration (Ca, Cu, Fe, Mg, Mn, P, and Zn) was correlated with serum protein (R2 = 0.95 to 0.99), and the association of a divalent metal with serum protein was correlated with its fortification rate. Iron and/or zinc association with serum protein increased with cysteine and/or native whey protein increases in nutritional products. Flavoring and/or coloring ingredients could alter serum mineral concentration. Strong correlations in the experimental data provide information upon which strategies could be formed for improving dairy-based nutritional product quality, stability, and performance.
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