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Effect of Partial Phytate Removal and Heat upon Iron Bioavailability from Soy Protein‐Based Diets
Author(s) -
RODRIGUEZ C. J.,
MORR C. V.,
KUNKEL M. E.
Publication year - 1985
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.1365-2621.1985.tb13014.x
Subject(s) - bioavailability , soy protein , chemistry , hemoglobin , food science , phytic acid , digestion (alchemy) , biochemistry , chromatography , biology , pharmacology
The effect of heat and partial phytate removal upon in vivo iron bioavailability from soy protein was studied by chick hemoglobin repletion. Iron repletion diets were formulated with unheated and heated soy protein isolates and phytate‐reduced soy protein isolates, with and without iron supplementation. Heating at 120°C for 20 min, 75% phytate reduction and 20 mg/kg iron supplementation improved iron bioavailability by 65‐77%, 6‐11% and 10‐17%, respectively. These beneficial effects were interpreted in terms of promoting protein and protein‐Fe‐phytate complex digestion and release of endogenous and added iron.