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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 Prakash, Jamuna (2009) Effect of soya protein on the dialysability of exogenous iron and zinc. Food Chemistry, In Pre. ISSN 0308-8146 (In Press)

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Abstract

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 (<30kDa and >30kDa). The protein contents of SF, SC and SI were 51, 62 and 78g/100g, respectively. Their iron contents ranged between 9.7 and 15.8mg/100g and zinc contents from 3.3 to 6.7mg/100g. Phytic acid contents (mg/100g) 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.

Item Type: Article
Uncontrolled Keywords: Soya flour Soya concentrate Soya isolate Iron dialysability Zinc dialysability
Subjects: 600 Technology > 08 Food technology > 22 Legumes-Pulses > 05 Soya bean
600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 15 Jun 2009 07:19
Last Modified: 25 Sep 2018 11:16
URI: http://ir.cftri.com/id/eprint/9042

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