Enhanced bioavailability of iron from spray dried whey protein concentrate-iron (WPC-Fe) complex in anaemic and weaning conditions

2019 ◽  
Vol 58 ◽  
pp. 275-281 ◽  
Author(s):  
Kamal Gandhi ◽  
Savita Devi ◽  
Priyae Brath Gautam ◽  
Rajan Sharma ◽  
Bimlesh Mann ◽  
...  
Keyword(s):  
Whey Protein ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Fe Complex ◽  
Spray Dried

scholarly journals Physicochemical Properties and Oxidative Stability of Milk Fortified with Spray-Dried Whey Protein Concentrate–Iron Complex and In Vitro Bioaccessibility of the Added Iron

2019 ◽  
Vol 57 (1) ◽  
pp. 48-58 ◽  
Author(s):  
Indrajeet Singh Banjare ◽  
Kamal Gandhi ◽  
Khushbu Sao ◽  
Sumit Arora ◽  
Vanita Pandey
Keyword(s):  
Physicochemical Properties ◽  
Whey Protein ◽  
Whey Protein Concentrate ◽  
Inlet Temperature ◽  
Protein Concentrate ◽  
Significant Difference ◽  
In Vitro Bioaccessibility ◽  
Fe Complex ◽  
Spray Dried

In the present study, spray-dried whey protein concentrate–iron (WPC–Fe) complex was prepared using a laboratory-scale spray drier under the optimized conditions of inlet temperature 180 °C, flow rate 2.66 mL/min and total solids 15 % with the objective to make iron compatible with food products. In order to remove the free iron from the bound iron, standardised method involving centrifugation and ultrafiltration was employed. Further, the retentate was subjected to spray drying to produce WPC–Fe complex. Milk fortified with WPC–Fe complex (γ(iron)=15 mg/L) showed non-significant difference in heat stability, rennet coagulation time, colour estimation, curd tension, viscosity and sensory attributes as compared to control milk. In vitro bioaccessibility of iron and induction period of the fat from milk fortified with WPC–Fe complex were found to be slightly higher (p<0.05) than that of milk fortified with iron alone. Therefore, milk can be fortified with up to 15 mg/L iron in the form of WPC–Fe complex without significantly affecting its physicochemical properties.

Comparison of Whey Protein Concentrate and Spray-Dried Plasma Protein in Diets for Weanling Pigs1

2007 ◽  
Vol 23 (2) ◽  
pp. 116-122 ◽  
Author(s):  
R.O. Gottlob ◽  
J.M. DeRouchey ◽  
M.D. Tokach ◽  
J.L. Nelssen ◽  
R.D. Goodband ◽  
...  
Keyword(s):  
Whey Protein ◽  
Plasma Protein ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Spray Dried

scholarly journals Effect of liquid retentate storage on flavor of spray-dried whey protein concentrate and isolate

2011 ◽  
Vol 94 (8) ◽  
pp. 3747-3760 ◽  
Author(s):  
M. Whitson ◽  
R.E. Miracle ◽  
E. Bastian ◽  
M.A. Drake
Keyword(s):  
Whey Protein ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Spray Dried

scholarly journals The effect of acidification of liquid whey protein concentrate on the flavor of spray-dried powder

2014 ◽  
Vol 97 (7) ◽  
pp. 4043-4051 ◽  
Author(s):  
Curtis W. Park ◽  
Eric Bastian ◽  
Brian Farkas ◽  
MaryAnne Drake
Keyword(s):  
Whey Protein ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Spray Dried

scholarly journals Spray-Dried Whey Protein Concentrate-Iron Complex

2019 ◽  
Vol 57 (3) ◽  
pp. 331-340 ◽  
Author(s):  
Indrajeet Singh Banjare ◽  
Kamal Gandhi ◽  
Khushbu Sao ◽  
Rajan Sharma
Keyword(s):  
Whey Protein ◽  
Spray Drying ◽  
Chemical Reactivity ◽  
Oral Iron ◽  
Whey Protein Concentrate ◽  
Inlet Temperature ◽  
High Dose ◽  
Protein Concentrate ◽  
Fe Complex

Poor absorption of iron from food and oral iron formulations results in extensive use of high-dose oral iron, which is not tolerated. Disposal of whey, a byproduct of the cheese industry, causes environmental pollution. Whey proteins have the ability to bind significant amount of iron, thereby reducing its chemical reactivity and incompatibility with other components in foods. To make iron compatible with food, it was complexed with whey protein concentrate (WPC). After complexation, centrifugation and ultrafiltration techniques were utilised to eliminate the insoluble and free iron from the solution. To enable the availability of whey protein concentrate–iron (WPC–Fe) complex in the powder form, spray drying technique was used. Optimized spray drying conditions used for the preparation were: inlet temperature 180 °C, flow rate 2.66 mL/min and solution of total solids 15 %. The complex was observed to be stable under different processing conditions. The in vitro bioaccessibility (iron uptake) of the bound iron from the WPC–Fe complex was significantly higher (p<0.05) than that from iron(II) sulphate under simulated gastrointestinal conditions. WPC–Fe complex with improved iron bioaccessibility could safely substitute iron fortificants in different functional food preparations.

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