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.

中文翻译：

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营养产品中蛋白质-金属结合的评价

摘要 蛋白质-金属结合可能发生在营养产品中，对感官质量、营养稳定性和金属生物利用度产生影响。通过“离心分析”获得对蛋白质-金属结合的深入了解：高速离心，然后测定血清（上清液）中的蛋白质和矿物质。实验数据表明，可以通过选择乳蛋白成分来改变乳基营养产品乳液中铁的分布。每种血清矿物质浓度（Ca、Cu、Fe、Mg、Mn、P 和 Zn）与血清蛋白相关（R2 = 0.95 至 0.99），二价金属与血清蛋白的关联与其强化率相关。铁和/或锌与血清蛋白的结合随着营养产品中半胱氨酸和/或天然乳清蛋白的增加而增加。调味和/或着色成分可能会改变血清矿物质浓度。实验数据中的强相关性提供了可以制定哪些策略来提高乳基营养产品质量、稳定性和性能的信息。