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Preparation of caseinophosphopeptides and assessing their efficacy in enhancing the bioaccessibility of iron and zinc.

Divya, Prakash and Jyothi Lakshmi, A. (2015) Preparation of caseinophosphopeptides and assessing their efficacy in enhancing the bioaccessibility of iron and zinc. Journal of Food Science and Technology, 52 (11). pp. 7493-7499. ISSN 0022-1155

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Abstract

Poor bioavailability of minerals from plant based foods attributing to iron deficiency anemia and zinc deficiency is a cause of concern in the developing world. The investigation was undertaken to prepare casein phosphopeptides (CPP) and check their efficacy in enhancing the bioavailaibility of minerals by in vitro method. Alcalase hydrolysis of casein yielded 28.7 g/100 g CPP. CPP added at ratios of mineral: CPP of 1:2 and 1:3 to ferrous sulphate and zinc sulphate solutions enhanced the bioaccessibility of minerals significantly. Addition of 5–10 g CPP/100 g soya flour enhanced the bioaccessible iron and zinc in native and iron fortified flour to a significant extent. CPP counteracted the inhibitory effect of fortified minerals on bioaccessibillity of native minerals. CPP can definitely be used for enhancing the bioaccessibility of iron and zinc in pure solutions and high phytate foods. CPP can be used in manufacturing food products with enhanced bioaccessibility of minerals for overcoming the deficiencies.

Item Type: Article
Uncontrolled Keywords: Casein phosphopeptide . Alcalase . Soya flour . Ferrous sulphate . Zinc sulphate
Subjects: 600 Technology > 01 Medical sciences > 13 Nutrition-Human
600 Technology > 08 Food technology > 22 Legumes-Pulses > 05 Soya bean
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 08 Jan 2016 05:54
Last Modified: 08 Jan 2016 05:54
URI: http://ir.cftri.com/id/eprint/12057

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