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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Journal of Food Science and Nutrition Journal of Food Science and Nutrition Vol.3 No.1
- 발행연도
- 1998.3
- 수록면
- 1 - 9 (9page)
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Studies were performed to 1) investigate if ferric iron bound in complex with iron-solubilizing meat components is absorbable, 2) compare the relative iron-solubilizing capacity of meats, and 3) investigate the physicochemical and compositional characteristics if meat has iron-solubilizing components. Iron-solubilizing components of beef were isolated from pH 2 HCI homogenates into dialysis bags(MWCO of 6~8K). Radiolabelled iron complexes were then generated using ferric iron and the isolated low-molecular-weight components(ILC) from undigested beef or ascorbate. The bioavailabilities of radioiron in these complexes or as ferric iron were measured as radioiron absorption into the blood one hour after injection into ligated duodenal loops of rats. Iron absorptions were ferrous-ascorbate complexes(18.8±2.2%)＞ferric-ILC complexes(4.9±0.6%)＞ferric iron (2.2±0.3%)(p＜0.05). ILC from O.lg of beef, pork, chicken, fish, or egg white were added to 400㎍ ferric iron in pH 2 HCl, the pH raised to 7.2, and soluble iron determined in the supernatant after centrifugation at 2,500g for 10min. Iron solubilizing capabilities of ILC were pork(99.9±0.1%)＞beef(93.6±3.5%)＞chicken(75.8±1.8%)＞fish(64.6±3.6%)＞egg white(50.9±0.9%)(p＜0.05). The compositional and physico-chemical characteristics of the ILC from the above dietary protein sources were investigated.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
DISCUSSION
CONCLUSIONS
REFERENCES
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