Premium
Release of Iron from Phosvitin by Heat and Food Additives
Author(s) -
ALBRIGHT K. J.,
GORDON D. T.,
COTTERILL O. J.
Publication year - 1984
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.1365-2621.1984.tb13674.x
Subject(s) - phosvitin , chemistry , citric acid , yolk , food science , chromatography , distilled water , biochemistry , protein kinase a , enzyme
Most of the iron in egg yolk is bound by phosvitin. Heating whole egg or yolk in a double boiler does not release this iron. Also, heating a 0.125 mg/ml solution of phosvitin in distilled water for 20 and 40 min at 110°C did not free iron. A second phosvitin solution mixed equally with 0.04M citric acid, 2 M NaCl and 0.03M Na 2 EDTA. Only EDTA released (ca) iron from phosvitin without heating.