Abstract：
Whey protein isolates (WPI) are known to have mineral-binding capacity to promote iron absorption. The aim of this study was to investigate the effect of iron ratio on the conformational structure of iron-bound whey protein isolate (WPI-Fe) and its thermodynamic stability. It was shown that the iron to protein ratio affects both the iron binding capacity of WPI and the iron valence state on the surface of WPI-Fe complexes. As the iron content increases, aggregation between protein molecules occurs. In addition, WPI-Fe nanoparticles have thermodynamic stability and Fe2+ has a high affinity with WPI for spontaneous exothermic reactions. This study demonstrates that WPI-Fe complexes can be used to efficiently deliver high-quality iron source (Fe2+) for future iron supplements.
摘要：
已知乳清蛋白分离物(WPI)具有促进铁吸收的矿物质结合能力。本研究的目的是研究铁比对铁结合乳清分离蛋白（WPI-Fe）构象结构及其热力学稳定性的影响。结果表明，铁与蛋白质的比例会影响WPI的铁结合能力和WPI-Fe配合物表面的铁价态。随着铁含量的增加，蛋白质分子之间发生聚集。此外,WPI-Fe纳米粒子具有热力学稳定性，并且Fe2与WPI具有高亲和力以进行自发放热反应。这项研究表明，WPI-Fe络合物可用于有效地提供高质量的铁源（Fe2），用于未来的铁补充剂。
