Structural Identification and in vitro Digestion Characteristics of Casein Hydrolysate-Zinc Complex

doi:10.7506/spkx1002-6300-201007005

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (7): 19-21.doi: 10.7506/spkx1002-6300-201007005

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Structural Identification and in vitro Digestion Characteristics of Casein Hydrolysate-Zinc Complex

WANG Xu，WANG Lei，WANG Qiang，ZHAO Yang，MAO Xue-ying*

(Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China
Agricultural University, Beijing 100083, China)

Received:2009-07-17 Online:2010-04-01 Published:2010-12-29
Contact: MAO Xue-ying* E-mail:maoxueying@cau.edu.cn

Abstract

Abstract:

Characteristics of casein hydrolysate and casein hydrolysate-zinc complex were analyzed by Fourier transform infrared (FTIR) spectroscopy and UV-visible absorption spectrum. Results showed that casein hydrolysate chelated with zinc ion to form complex. Comparative study on zinc-releasing amount in casein hydrolysate-zinc complex and ZnSO4·7H2O digestion in vitro exhibited that zinc digestibility of the complex was significantly better than that of ZnSO4·7H2O.

Key words: casein hydrolysate-zinc complex, infrared spectroscopy, UV-visible absorption spectrum, digestion in vitro

CLC Number:

TQ93

WANG Xu，WANG Lei，WANG Qiang，ZHAO Yang，MAO Xue-ying*. Structural Identification and in vitro Digestion Characteristics of Casein Hydrolysate-Zinc Complex[J]. FOOD SCIENCE, 2010, 31(7): 19-21 https://doi.org/10.7506/spkx1002-6300-201007005

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Structural Identification and in vitro Digestion Characteristics of Casein Hydrolysate-Zinc Complex

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