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Effect of Enzymatic Hydrolysis on Dialysabilty of Extrinsic and Intrinsic Minerals in Soya and Casein

Devaraju, S.K. (2010) Effect of Enzymatic Hydrolysis on Dialysabilty of Extrinsic and Intrinsic Minerals in Soya and Casein. [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: Some of the good qualities proteins as soya and casein are known to inhibit mineral absorption, as these are widely used in complementary foods, weaning foods and protein supplements, it becomes essential to modify the proteins to minimise the mineral absorption inhibitory effect. Hydrolysis of proteins has been reported to improve functional and nutritional properties including bioavailability of trace minerals. The investigation aimed at enhancing dialyzable iron and zinc of soya protein isolate and casein which are good sources of proteins but are inhibitory to trace mineral absorption. Enzymatic hydrolysis of proteins was beneficial in enhancing the dialysability of iron and zinc. Enhancement of dialysable minerals was proportional to the degree of hydrolysis. Alcalase hydrolysis resulted in higher enhancement of the dialysability of mineral in soya and tryptic hydrolysis in case of casein. The effect was more pronounced in the dialysability of iron than zinc. Hydrolysis was effective in enhancing both intrinsic and added minerals in both the protein matrices. It is well established that hydrolysis of protein confer good functional properties and also improve digestibility of proteins. The result of investigation showed that it counteracts the inhibitory effect of mineral absorption.
Uncontrolled Keywords: proteins,Hydrolysis, soya, casein, mineral absorption, complementary foods, weaning foods, protein supplements
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value
500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 16 Enzyme Chemistry
600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 Nov 2010 04:57
Last Modified: 28 Dec 2011 10:19
URI: http://ir.cftri.com/id/eprint/9798

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