Effect of soya protein on the dialysability of exogenous iron and zinc

• Published in: Food chemistry 2009-12, Vol.117 (4), p.577-581
• Main Authors: Hegde, Ujwal, Jyothi Lakshmi, A., Radha, C., Ramesh Kumar, P., Prakash, Jamuna
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; dialysis; dietary minerals; endogenous sources; exogenous sources; food composition; Food industries; food matrix; food processing; food processing quality; Fundamental and applied biological sciences. Psychology; in vitro studies; iron; Iron dialysability; mineral content; nutrient availability; nutrient-nutrient interactions; peptides; phytic acid; protein concentrates; protein content; protein isolates; soy flour; soy protein; Soya concentrate; Soya flour; Soya isolate; zinc; Zinc dialysability
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2009.04.035

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). 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.