Estimation of Calcium Status in Selected Food Systems |
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| Authors: | LESLEY A. KEANE NORMAN N. POTTER JOHN W. SHERBON |
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| Affiliation: | Author Keane is with M&M/Mars, Inc., Hackettstown, NJ 07840. Authors Potter and Sherbon are with the Dept. of Food Science, Cornell Univ., Ithaca, NY 14853. |
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| Abstract: | Ionic and total dialyzable calcium in nonfat dry milk, soy protein isolate, and a 50:50 mixture of the two were estimated in dialysates before and after in vitro digestion by HCl/pepsin and pancreatin/bile. Heat pasteurization did not affect % ionic or % total dialyzable calcium, before or after digestion, for the three food systems. Digestion increased % ionic dialyzable calcium for non-fat dry milk and the mixture, and increased % total dialyzable calcium for all three food systems. After digestion, % total dialyzable calcium did not differ between the milk and the mixture. Soy protein did not bind substantial amounts of calcium from the milk. |
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