摘要
文章通过不同条件下乳铁蛋白对铁溶解度影响的测定,结果表明,随着加热温度升高和时间延长,乳铁蛋白对铁吸收逐渐降低,加热温度在75℃以下时,对铁溶解度影响不明显,加热温度75℃以上时,铁溶解度明显下降;当溶液pH>11或pH<3时都会影响乳铁蛋白对铁结合能力,随时间延长,铁溶解度逐渐降低,中性条件下有利于铁结合。试验表明,在中性条件下,巴氏杀菌对乳铁蛋白吸收铁影响最小。
Effect of lactoferdn on the solubility of ferric iron at different conditions was investigated. Conclusions are as follows, the absorption ferric iron by lactoferrin decreases with the increasing heating time and temperature, There is no obviously affect on the solubility of ferric iron under 75℃, and the solubility of ferric iron decreased obviously above 75 ℃. The combination of ferric iron with lactoferrin was influenced when pH〉3 or pH〈11.The neutral condition promoted the combination of ferdc iron with lactoferrin. The result demonstrated that pasteurization have little influence on the solubility of ferric iron at neutral condition.
出处
《东北农业大学学报》
CAS
CSCD
北大核心
2013年第5期1-4,共4页
Journal of Northeast Agricultural University
基金
国家科技支撑计划项目(2013BAD18B06)
