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Iron complexation to carboxyl groups in a bovine serum albumin digest
Author(s) -
SHEARS G. E.,
LEDWARD D. A.,
NEALE R. J.
Publication year - 1987
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1987.tb00487.x
Subject(s) - ferrous , bovine serum albumin , chemistry , ferric , titration , ferric iron , absorption (acoustics) , digestion (alchemy) , serum albumin , in vitro , serum iron , biochemistry , nuclear chemistry , inorganic chemistry , chromatography , organic chemistry , materials science , hemoglobin , composite material
Summary Protein is known to aid iron absorption from foods. The possible complexation occurring between iron and an in‐vitro protein digest was studied by pH titration and by measuring the concentration of sulphydryl, amino and carboxyl groups in the presence and absence of ferrous and ferric iron. Complexation of iron was shown to occur with the protein digestion products and the carboxyl groups were identified as a site of complexation.