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Titolo:
IRON-BINDING-CAPACITY OF PLASMA-PROTEINS
Autore:
SAITO M; SHINDOH T; MONMA M; CHIKUNI K;
Indirizzi:
MAFF,NATL FOOD RES INST,2-1-2 KANNONDAI TSUKUBA IBARAKI 305 JAPAN
Titolo Testata:
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI
fascicolo: 7, volume: 40, anno: 1993,
pagine: 513 - 518
SICI:
1341-027X(1993)40:7<513:IOP>2.0.ZU;2-X
Fonte:
ISI
Lingua:
JPN
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Science Citation Index Expanded
Citazioni:
NO
Recensione:
Indirizzi per estratti:
Citazione:
M. Saito et al., "IRON-BINDING-CAPACITY OF PLASMA-PROTEINS", J JPN SOC F, 40(7), 1993, pp. 513-518

Abstract

Iron binding capacity of plasma proteins from slaughtered pig were investigated with a view to using them as iron binding materials in foodprocessing. Iron content of samples (SI) and unsaturated iron bindingcapacity (UIBC) were measured according to Nitroso-PSAP method. Totaliron binding capacity (TIBC) and saturation percentage (S%) were calculated from following equations; TIBC (mug . Fe/g) = UIBC + SI, S% = (SI/TIBC) 100. TIBC of plasma proteins was higher than that of whey powder, but lower than that of egg white powder. Iron saturation percentage of plasma proteins was about 50%, which was higher than that of whey or egg white powder. It was possible to obtain a fraction having high iron binding capacity from plasma proteins by ion-exchange chromatography. Iron binding capacity was stable in neutral or alkaline pH region during storage of plasma protein solution at 4-degrees-C. On the other hand, iron binding capacity was stable in acidic pH region during heat treatment of plasma protein solution at 80-degrees-C. Iron binding capacity decreased remarkably with peptic hydrolysis of plasma proteins. We concluded that it is possible to develop food materials having iron binding capacity from plasma proteins.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 21/09/20 alle ore 03:29:00