Production of dialysable and reduced iron by in vitro digestion of chicken muscle protein fractions
作者： Mariana Diaz , Dhiraj Vattem , Raymond R Mahoney
DOI: 10.1002/JSFA.1219
关键词: Whey protein 、 Egg white 、 Biochemistry 、 In vitro digestion 、 Ferrous 、 Direct reduced iron 、 Muscle protein 、 Chemistry
摘要: Muscle foods enhance the absorption of non-haem iron. We studied effect chicken muscle proteins on production reduced and dialysable iron following in vitro digestion. At equal protein levels, both soluble insoluble increased 4–5-fold. Removal low-molecular-weight components from fraction caused a 17% drop In contrast, egg white had little whey was inhibitory. Both ferrous by 8–9-fold 10–13-fold. There an excellent correlation between sulphhydryl content for all tested. The results indicate that are equally effective at producing because their similar content. © 2002 Society Chemical Industry
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