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Effect of Heat Processing of Dried Egg White on In Vitro Iron Bioavailability
Author(s) -
LEAHEY J. M.,
THOMPSON D. B.
Publication year - 1989
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.1365-2621.1989.tb08590.x
Subject(s) - ovotransferrin , bioavailability , egg white , chemistry , in vitro , differential scanning calorimetry , chromatography , food science , biochemistry , biology , pharmacology , physics , thermodynamics
Egg white (EW) was desugared, adjusted to either pH 7 or pH 9, and freeze‐dried. Portions were held at 25°, 50°, 60°, 70° or 80°C for 1 wk. In vitro iron bioavailability (IVIB) was estimated by the method of Kane and Miller (1984) and no differences in IVIB were observed due to EW pH. IVIB of EW held at 50°, 60°, or 70°C was not different (P>0.05) than that of EW held at 25°C [9.87% dialyzable iron (DI)]; only the 80°C treatment led to IVIB lower (6.76% DI, P<0.05) than the 25°C control. Differential scanning calorimetry and nondissociating electrophoresis showed that native protein structure, including that of the iron‐binding protein ovotransferrin, was maintained after the 70°C treatment but not after the 80°C treatment.