{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,26]],"date-time":"2026-09-26T02:07:51Z","timestamp":1790388471517,"version":"4.1.0"},"reference-count":68,"publisher":"Cambridge University Press (CUP)","issue":"S1","license":[{"start":{"date-parts":[[2007,3,9]],"date-time":"2007-03-09T00:00:00Z","timestamp":1173398400000},"content-version":"unspecified","delay-in-days":2319,"URL":"https:\/\/www.cambridge.org\/core\/terms"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Br J Nutr"],"published-print":{"date-parts":[[2000,11]]},"abstract":"<jats:p>\n                    Minerals and trace elements in cow's milk occur as inorganic ions and salts or form complexes with proteins and peptides, carbohydrates, fats and small molecules. The main mineral binder or chelators of calcium are the caseins, \u03b1\n                    <jats:sub>s1<\/jats:sub>\n                    -casein, \u03b1\n                    <jats:sub>s2<\/jats:sub>\n                    -casein, \u03b2-casein and \u03ba-casein, but also whey proteins and lactoferrin bind specific minerals like calcium, magnesium, zinc, iron, sodium and potassium. Less documented is the binding of trace elements. Peptides obtained by\n                    <jats:italic>in vitro<\/jats:italic>\n                    or\n                    <jats:italic>in vivo<\/jats:italic>\n                    hydrolysis act as mineral trappers through specific and non-specific binding sites. They may then function as carriers, chelators, of various minerals and thus enhance or inhibit bioavailability. Peptides from milk proteins have found interesting new applications in the food industry as products with improved functionality or as ingredients of dietary products, or used in pharmaceutical industry. Fortification of foods with minerals in a low concentration has for a long time been used in some countries to overcome mineral deficiency, which is an increasing problem in humans. These types of foods are being used to create a new generation of super foods in the industry today.\n                  <\/jats:p>","DOI":"10.1017\/s0007114500002300","type":"journal-article","created":{"date-parts":[[2008,9,12]],"date-time":"2008-09-12T08:22:18Z","timestamp":1221207738000},"page":"91-98","source":"Crossref","is-referenced-by-count":165,"title":["Mineral-binding milk proteins and peptides; occurrence, biochemical and technological characteristics"],"prefix":"10.1017","volume":"84","author":[{"given":"Gerd E.","family":"Vegarud","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"T.","family":"Langsrud","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"C.","family":"Svenning","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"56","published-online":{"date-parts":[[2007,3,9]]},"reference":[{"key":"S0007114500002300_ref030","doi-asserted-by":"publisher","DOI":"10.1017\/S0022029900029125"},{"key":"S0007114500002300_ref033","doi-asserted-by":"publisher","DOI":"10.1016\/0304-4165(86)90164-9"},{"key":"S0007114500002300_ref012","doi-asserted-by":"crossref","unstructured":"Cayot P , Lorient D , SDamodaran and AParaf (1997) Structure\u2013function relationships of whey proteins Food Proteins and Their Applications 225\u2013256.","DOI":"10.1201\/9780203755617-8"},{"key":"S0007114500002300_ref027","unstructured":"Homma S , Murata M , Teresawa N , Lee V , JO'Brien , HE Nursten , MJC Crabbe and , J Ames (1998) Characterisation of food melanoidin The Maillard Reaction in Foods and Medicine."},{"key":"S0007114500002300_ref063","first-page":"g737","article-title":"Opiate activity and transepithelial passage of intact beta-casomorphins in rabbit ileum","volume":"6","author":"Tome","year":"1987","journal-title":"American Journal of Physiology"},{"key":"S0007114500002300_ref008","doi-asserted-by":"publisher","DOI":"10.1016\/S0271-5317(05)80318-5"},{"key":"S0007114500002300_ref018","doi-asserted-by":"publisher","DOI":"10.3168\/jds.S0022-0302(95)76862-X"},{"key":"S0007114500002300_ref065","first-page":"1649","article-title":"Enzymatic hydrolysis of milk proteins improved functional properties Mededelingen van de Faculteit Landbouwwetenschappen, Rijksuniversiteit","volume":"56","author":"Vegarud","year":"1991","journal-title":"Gent"},{"key":"S0007114500002300_ref024","first-page":"104","volume-title":"The Maillard Reaction Abstract Book","author":"Hidalgo","year":"1997"},{"key":"S0007114500002300_ref050","volume-title":"Patent no. 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