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Iron Binding by Sodium Alginate
Author(s) -
BERNER LOUISE A.,
HOOD LAMARTINE F.
Publication year - 1983
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1983.tb14891.x
Subject(s) - chemistry , chelation , ascorbic acid , sodium citrate , sodium , acetone , sodium alginate , nuclear chemistry , calcium , in vitro , inorganic chemistry , biochemistry , food science , organic chemistry , medicine , pathology
Sodium alginate was dispersed in iron chelate solutions and incubated for 10 min. The alginate was precipitated with acetone and the iron in the supernatant measured. Bound iron was calculated. The effects of pH, iron: alginate ratio, chelator, and competing cation on iron binding by alginate were determined. Binding increased as the pH decreased and as the iron:alginate ratio increased; the chelator used (EDTA, NTA, ascorbic acid, citrate) affected complexing. Binding decreased in the presence of calcium. In vitro iron availability studies indicated that alginate‐iron complexes are disrupted during digestion.