Effect of soya protein on the dialysability of exogenous iron and zinc |
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Authors: | Ujwal Hegde A. Jyothi Lakshmi C. Radha P. Ramesh Kumar Jamuna Prakash |
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Affiliation: | 1. Department of Studies in Food Science and Nutrition, University of Mysore, Manasagangotri, Mysore 570006, India;2. Protein Chemistry and Technology, Central Food Technological Research Institute, Mysore 570020, India |
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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 (<30 kDa and >30 kDa). The protein contents of SF, SC and SI were 51, 62 and 78 g/100 g, respectively. Their iron contents ranged between 9.7 and 15.8 mg/100 g and zinc contents from 3.3 to 6.7 mg/100 g. Phytic acid contents (mg/100 g) 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. |
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Keywords: | FeSO4, ferrous sulphate ZnO, zinc oxide SDS&ndash PAGE, sodium dodecyl sulphate&ndash polyacrylamide gel electrophoresis FPLC, fast protein liquid chromatography kDa, kiloDaltons AAS, atomic absorption spectroscopy |
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