Bioaccessible iron and zinc in native and fortifiedenzyme hydrolyzed casein and soya proteinmatrices

Devaraju, S. K. and Thatte, Prachi and Jamuna Prakash and Jyothi Lakshmi, A. (2016) Bioaccessible iron and zinc in native and fortifiedenzyme hydrolyzed casein and soya proteinmatrices. Food Biotechnology, 30 (4). pp. 233-248.

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Casein and soybean are superior quality proteins; however, theseare known to inhibit mineral absorption. These investigationswere aimed at enzymatic modification of these proteins and tostudy their effect on mineral bioaccessibility. Casein and soybeanproteins were hydrolyzed with alcalase and trypsin individuallyunder optimum conditions. The protein hydrolysates, preparedwith different degrees of hydrolysis, were freeze dried, fortifiedwith either iron or zinc and analyzed for bioaccessible mineralsinvitro. Proteolytic hydrolysis enhanced the bioaccessibility of ironand zinc in proportion to the degree of hydrolysis. Tryptic hydro-lysis enhanced the bioaccessible iron from 1–4% in casein andfrom 1.3–3.3% in soybean. Alcalase hydrolysis showed a compara-tively higher enhancement with both the proteins. Tryptic hydro-lysis enhanced zinc bioaccessibity by 3-fold in casein and alcalasehydrolysis enhanced by 2- to 2.5-fold. In soybean, dephytinizationshowed a synergistic effect. In conclusion, enzymatic hydrolysis ofproteins looks promising for enhancing bioaccessibility of miner-als in protein matrices.

Item Type: Article
Subjects: B Life Science > Food Science and Nutrition
Divisions: Department of > Food Science and Nutrition
Depositing User: Manjula P Library Assistant
Date Deposited: 15 Jun 2019 10:32
Last Modified: 20 Jun 2019 07:08

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