NONHEME IRON EVALUATION OF A HEMOGLOBIN IRON CONCENTRATE

被引：3
|
作者：
KING, J
DEPABLO, S
DEOCA, FM
机构：
[1] Instituto de Nutrición y Tecnoloia de los Alimentos (INTA), Universidad de Chile, Santiago, 15138, Casilla
来源：
JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 02期
基金：
美国国家卫生研究院;
关键词：
D O I：
10.1111/j.1365-2621.1990.tb06829.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The nonheme iron concentration of a hemoglobin iron concentrate (HIC) was investigated and the effect of temperature, time and rate of heating on the formation of nonheme iron of HIC and in fresh Red Blood Cells (RBC) was evaluated. Nonheme iron of HIC was 20% of total iron and did not increase with slow or fast heating. Nonheme iron concentration from RBC increased from 3.4% to 10.2% after slow‐heating and to 6.9% after fast‐heating (p < 0.05). HIC heated at 150°C and 300°C significantly increased nonheme iron (p < 0.05). Based on the observed increase after heating at 150 and 300°C, heat processing of HIC will decrease nutritional availability of iron from this product. Copyright © 1990, Wiley Blackwell. All rights reserved
引用
收藏
页码：593 / 594
页数：2
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