Ionizability and bioaccessibility of externally added iron in legumes and their water soluble protein fractions

Adelpilerood, S. and Prakash, J. (2013) Ionizability and bioaccessibility of externally added iron in legumes and their water soluble protein fractions. International Journal of Food Properties, 16 (7). pp. 1543-1551. ISSN 1532-2386

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Abstract

The present investigation focused on determining ionizable iron from legumes, their water soluble protein fraction (albumin), and enzyme hydrolyzed albumin in the presence and absence of external iron. The legumes chosen were decorticated chick pea (Cicer arietinum), green gram (Phaseolus aureus Roxb), lentil (Lens esculenta), and defatted soy (Glycine max merr). Total iron, protein, and ionizable iron were estimated in samples with and without added iron (500 and 1000 μg/g of protein). Protein content of legumes ranged between 22.5-28.5 g/100 g for all except soy (59.6 g/100 g); that of albumin fractions and enzyme hydrolyzed albumin was 82.5-89.1 and 82.5-94.1 g/100 g, respectively. Total iron contents were 5.6, 8.13, 6.25, and 15 mg/100 g for chick pea, green gram, lentil, and soy, respectively, whereas ionizable iron ranged between 0.625-0.813 μg/100 g. On adding external iron, the ionizable iron increased to 719-1445 μg (500 μg/g protein) and 1219-1545 μg (1000 μg/g protein). In albumin fraction of legume, the ionizable iron range (as % of total iron) observed were 28.7-68.0 (500 μg added iron) and 25.0-37.3 (1000 μg added iron). On enzyme hydrolysis of albumin, these ranges were between 256-464 μg/g protein for both levels of added iron. Overall results indicate that ionizable iron from legumes was very low. On adding iron an increase could be seen; however, it was not proportionate to added levels. Better ionizability was observed at a lower level of addition than at higher levels in all samples indicating existence of an optimum level of iron for absorption.

Item Type:	Article
Uncontrolled Keywords:	Albumin, Amino acids, Chick pea, Cicer arietinum, Enzymes, Glycine max, Green gram, Hydrolysis, Iron, Lens culinaris, Lentil, Pisum sativum, Proteins, Soy, Vigna radiata var. radiata
Subjects:	B Life Science > Food Science and Nutrition
Divisions:	Department of > Food Science and Nutrition
Depositing User:	Arshiya Kousar Library Assistant
Date Deposited:	09 Sep 2019 10:28
Last Modified:	08 Jul 2022 07:28
URI:	http://eprints.uni-mysore.ac.in/id/eprint/7831

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