Effect of soya protein on the dialysability of exogenous iron and zinc

Hegde, Ujwal and Jyothi Lakshmi, A. and Radha, C. and Ramesh Kumar, P. and Jamuna, P. (2009) Effect of soya protein on the dialysability of exogenous iron and zinc. FOOD CHEMISTRY, 117 (4). pp. 577-581. ISSN 1873-7072

Full text not available from this repository. (Request a copy)
Official URL: http://doi.org/10.1016/j.foodchem.2009.04.035


The investigation aimed at studying the influence of soya proteins on in vitro dialysability of exogenous iron and zinc. Soyabean was processed into various components like soya flour (SF), concentrate (SC) and isolate (SI) and two peptides (< 30 kDa and > 30 kDa). The protein contents of SF, SC and SI were 51, 62 and 78 g/100 g, respectively. Their iron contents ranged between 9.7 and 15.8 mg/100 g and zinc contents from 3.3 to 6.7 mg/100 g. Phytic acid contents (mg/100 g) of the soya components were SF 339, SC 226, SI 186 and peptides 18-20. In SF, percent dialysable iron and zinc were 12.6 and 50, respectively, this reduced to one-third and one-fifth in SC and SI. Dialysability of exogenously added minerals was found to be significantly lower in all soya protein components. However, the inhibitory effect was less pronounced in peptides. The protein component/matrix effect needs to be investigated to counteract the inhibitory effect of soya on iron dialysability. (c) 2009 Published by Elsevier Ltd.

Item Type: Article
Uncontrolled Keywords: Soya flour; Soya concentrate; Soya isolate; Iron dialysability; Zinc dialysability
Subjects: B Life Science > Food Science and Nutrition
Divisions: Department of > Food Science and Nutrition
Depositing User: Users 19 not found.
Date Deposited: 07 Aug 2019 11:18
Last Modified: 07 Aug 2019 11:18
URI: http://eprints.uni-mysore.ac.in/id/eprint/6211

Actions (login required)

View Item View Item