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Bioavailability of Iron and Zinc from Soya Protein Matrix

Hegde, Ujwal (2007) Bioavailability of Iron and Zinc from Soya Protein Matrix. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Bioavailability of endogenous and externally added iron and zinc in the soya protein products and two peptides with different molecular weights was determined. The soya protein products- soya Flour, soya Concentrate, and soya Isolate were prepared in the lab by standard methods. Two peptides one < 30 KDa and one > 30 KDa were prepared by ultrafilteration. The molecular weights of the isolated components were further confirmed by SDS-PAGE and FPLC. Soya flour is a good source of protein and contains about 50% protein which increases on processing of the flour. Mineral content of the flour was 8% that reduced by half on concentration and isolation. Compared to the flour the concentrate and isolate had an iron content that was higher by 50% but its bioavailability was just 1/3rd of it. Percent dialyzable iron was found to be very low in different soya protein components. Bioavailable zinc of the flour was half of its weight. It appeared that the addition of exogenous zinc, reduced the percent availability of zinc. On the addition of zinc to the soya flour components a drastic reduction was observed in the bioavailable iron. The percent bioavailability of iron on addition of both minerals in combination reduced the iron in comparison to the endogenous iron in all the three compounds. The zinc absorption in all three compounds reduced on addition of iron which ranged from 3.1-1.6 folds over their respective controls. The bioavailability of zinc was reduced on addition of both iron and zinc to the soya flour and concentrate but not in the isolate. Phytic acid content of the different soy flour products increased with increasing concentration of protein. The content increased with an increase in the molecular weight. The molecular weight and iron availability in the soya bean components are reported to be inversely related. The availability of the zinc paralleled with that of the molecular weights of the peptides.
Uncontrolled Keywords: Soya flour Bioavailability minerals iron zinc
Subjects: 600 Technology > 08 Food technology > 22 Legumes-Pulses > 05 Soya bean
600 Technology > 08 Food technology > 16 Nutritive value
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Jul 2007 05:52
Last Modified: 28 Dec 2011 09:29
URI: http://ir.cftri.com/id/eprint/1344

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