Assessment of Soluble and Ionic Calcium Released from Milk and Dairy Products during Simulated Gastrointestinal Digestion

被引:2
作者
Delisle, J. [1 ]
St-Amand, N. [1 ]
Gosselin, F. [1 ]
Pichette, C. [1 ]
Amiot, J. [1 ]
机构
[1] Univ Laval, Dept Sci & Technol Aliments, Quebec City, PQ G1K 7P4, Canada
关键词
D O I
10.1016/0958-6946(93)90075-B
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The amounts of soluble and ionic calcium released from dairy products have been measured during simulated gastro-intestinal digestion. Different dairy products, including skim milk, evaporated milk, yogurt and cheese, containing various concentrations and forms of calcium, were submitted to pepsin and pancreatin digestion using a dialysis cell unit. Digestion products were continuously collected for quantitative determination of soluble and ionized calcium released. The results obtained showed the importance of pepsin digestion on the potential availability of dietary calcium from dairy products. Moreover, data have indicated that lower amounts of soluble and ionized calcium were released from cheese than. from yogurt and evaporated milk during simulated gastro-intestinal digestion.
引用
收藏
页码:49 / 59
页数:11
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