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Citation

Thesis Title
Goat and cow casein derived ingredients and their interactions with iron

Read article at Massey Research Online:

Iron deficiency is a worldwide issue with an estimated two billion people suffering from an insufficient iron status. Miss Smialowska investigated the interaction between iron and casein proteins from goat and cow milk to obtain a fundamental understanding of protein-iron complexes in food systems. A stepwise purification of skim milk down to casein phosphopeptides was performed. Lab-scale analysis of casein phosphopeptides revealed that the binding of iron was significantly greater than skim milk under simulated industrial processing conditions. Her research provides evidence of a positive synergistic interaction between phosphopeptides and native milk systems resulting in an improvement in iron binding.

Supervisors
Dr Alistair Carr
Dr Colin Prosser
Dr Bridget Ingham
Associate Professor Lara Matia-Merino