Effect of Pepsin Treatment on the Chemical Iron Profile of Soy-Based Foods Supplemented with Selected Iron Sources and Enhancers
1985 ◽
Vol 48
(1)
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pp. 35-38
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Keyword(s):
Soy Milk
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Changes in chemical iron profile occurring from pH 2 to 6.5 in a wheat-soy blend, a corn-soy-milk mix, and a soy-extended beef patty were investigated. Iron solubility in these products, as affected by in vitro digestion with pepsin, was dependent on a combination of ligand, iron source, pH and food. The greatest solubilizing capacity of the ligands added was provided by ascorbic acid at pH 2 and 4, and by citric acid at pH 6. Improvements in percent soluble iron were related to pepsin digestion and the presumed appearance of protein degradation products.
Keyword(s):
2020 ◽
Vol 4
(Supplement_2)
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pp. 1836-1836
Keyword(s):
2005 ◽
Vol 75
(3)
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pp. 171-178
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Keyword(s):
1999 ◽
Vol 64
(5)
◽
pp. 925-928
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Keyword(s):
Keyword(s):
2013 ◽
Vol 40
(4)
◽
pp. 224-230
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