Whey lipid binding

Lau et al. [188] have shown that calcium ions are linked to phospholipids. The binding of calcium with hpids inhibits the formation of lipid/protein complexes. The decrease in mineral salts, particularly in magnesium and calcium ions, during processes 2 and 3 promotes the lipid/protein complexes formation. This phenomenon was confirmed by higher precipitation levels for lipids and proteins in process 3 in comparison with process 1 (Table 21.11). Equation 21.1 also means that an increase of components should improve the lipid/protein complexes formation. This increase of may be obtained by a concentration step of whey solutions by ultrafiltration. 

Iron supplementation to meet nutritional requirements can seriously limit the shelf life of milk products especially infant formulas. lipid oxidation can be controlled in iron-supplemented milk by using lactoferrin, a non-heme ironbinding glycoprotein found in human (1.4 mg/ml) and bovine milk (0.1 mg/ ml). Lactoferrin in bovine milk is 22% saturated with iron compared to 4% in mature human milk. Compared to human milk, infant formulas are more susceptible to lipid oxidation because they are supplemented with greater amounts of iron and do not contain lactoferrin. This antioxidant protein in milk has an important activity by binding prooxidant iron ions. Commercially available bovine lactoferrin, isolated from cheese whey, inhibited lipid... 

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