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铁和和乳酸的结合能力 - - 开发和验证一个色度检测协议,用于质量控制
Fabian Ostertag1, Vanessa J Grimm1, Jörg Hinrichs1
1University of Hohenheim, Institute of Food Science and Biotechnology, Department of Soft Matter Science and Dairy Technology, Garbenstrasse 21, 70599 Stuttgart, Germany.
Food chemistry
|September 27, 2024
概括
一种新的测定方法量化了乳酸铁中的铁和度,乳酸铁是一种关键的蛋白质功能. 在商业牛乳酸粉之间发现了铁结合能力的差异,这突显了需要进行质量评估的需要.
科学领域:
- 生物化学 生物化学
- 蛋白质化学 蛋白质化学
背景情况:
- 乳酸的生物功能性质与它的铁结合能力有关.
- 铁酸铁和度会影响乳酸铁素的稳定性和功能.
研究的目的:
- 开发和验证可靠的测定方法来量化乳托费林铁和度.
- 为了比较不同商业牛乳酸产品的铁结合能力.
主要方法:
- 开发和验证一种基于铁的色度测定方法.
- 试验验证包括检测和量化极限的确定,精度,恢复和准确性.
- 监测两种商业牛乳酸粉中的铁吸收和和水平.
主要成果:
- 铁素试验被验证为可靠的铁和量化.
- 在两种乳酸铁素样本之间观察到铁和的显著差异.
- 一个样本显示高铁酸铁亲和度 (和率>98%),而另一个样本不超过80%.
结论:
- 开发的测定方法对于评估乳酸铁素质量至关重要.
- 评估铁的状态和结合能力对于乳酸铁产品的质量控制至关重要.
- 铁和度的变化凸显了产品规范的重要性.
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