Small peptides from enzymatic whey hydrolyzates increase dialyzable iron
Autor(a) principal: | |
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Data de Publicação: | 2014 |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório do Instituto de Tecnologia de Alimentos |
Texto Completo: | http://repositorio.ital.sp.gov.br/jspui/handle/123456789/387 |
Resumo: | Iron fortification of food to compensate for dietary deficiency of this micronutrient is beset with problems of low iron bioavailability. Such problems may be mitigated using iron-chelated peptides. Small peptides from whey were obtained by hydrolysis with pancreatin, Alcalase, and Flavourzyme, and were evaluated for their effect on iron availability using the iron dialyzability method, and for iron binding capacity using iron (III)-immobilized metal ion affinity chromatography. The small peptides showed iron binding capacity to form chelates, the contribution of which to iron stability and solubility was shown by iron dialyzability enhancement. |
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Small peptides from enzymatic whey hydrolyzates increase dialyzable ironIron fortification of food to compensate for dietary deficiency of this micronutrient is beset with problems of low iron bioavailability. Such problems may be mitigated using iron-chelated peptides. Small peptides from whey were obtained by hydrolysis with pancreatin, Alcalase, and Flavourzyme, and were evaluated for their effect on iron availability using the iron dialyzability method, and for iron binding capacity using iron (III)-immobilized metal ion affinity chromatography. The small peptides showed iron binding capacity to form chelates, the contribution of which to iron stability and solubility was shown by iron dialyzability enhancement.ElsevierHoz, Lucia de la; et al.2022-08-08T16:30:30Z2022-08-08T16:30:30Z2014info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfInternational Dairy Journal, v.38, n.2, p.145-147, 2014.http://repositorio.ital.sp.gov.br/jspui/handle/123456789/387reponame:Repositório do Instituto de Tecnologia de Alimentosinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITALenginfo:eu-repo/semantics/openAccess2022-08-08T16:30:30Zoai:http://repositorio.ital.sp.gov.br:123456789/387Repositório InstitucionalPUBhttp://repositorio.ital.sp.gov.br/oai/requestbjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.bropendoar:2022-08-08T16:30:30Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)false |
dc.title.none.fl_str_mv |
Small peptides from enzymatic whey hydrolyzates increase dialyzable iron |
title |
Small peptides from enzymatic whey hydrolyzates increase dialyzable iron |
spellingShingle |
Small peptides from enzymatic whey hydrolyzates increase dialyzable iron Hoz, Lucia de la; et al. |
title_short |
Small peptides from enzymatic whey hydrolyzates increase dialyzable iron |
title_full |
Small peptides from enzymatic whey hydrolyzates increase dialyzable iron |
title_fullStr |
Small peptides from enzymatic whey hydrolyzates increase dialyzable iron |
title_full_unstemmed |
Small peptides from enzymatic whey hydrolyzates increase dialyzable iron |
title_sort |
Small peptides from enzymatic whey hydrolyzates increase dialyzable iron |
author |
Hoz, Lucia de la; et al. |
author_facet |
Hoz, Lucia de la; et al. |
author_role |
author |
dc.contributor.none.fl_str_mv |
|
dc.contributor.author.fl_str_mv |
Hoz, Lucia de la; et al. |
dc.subject.none.fl_str_mv |
|
description |
Iron fortification of food to compensate for dietary deficiency of this micronutrient is beset with problems of low iron bioavailability. Such problems may be mitigated using iron-chelated peptides. Small peptides from whey were obtained by hydrolysis with pancreatin, Alcalase, and Flavourzyme, and were evaluated for their effect on iron availability using the iron dialyzability method, and for iron binding capacity using iron (III)-immobilized metal ion affinity chromatography. The small peptides showed iron binding capacity to form chelates, the contribution of which to iron stability and solubility was shown by iron dialyzability enhancement. |
publishDate |
2014 |
dc.date.none.fl_str_mv |
2014 2022-08-08T16:30:30Z 2022-08-08T16:30:30Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
|
dc.identifier.uri.fl_str_mv |
International Dairy Journal, v.38, n.2, p.145-147, 2014. http://repositorio.ital.sp.gov.br/jspui/handle/123456789/387 |
identifier_str_mv |
International Dairy Journal, v.38, n.2, p.145-147, 2014. |
url |
http://repositorio.ital.sp.gov.br/jspui/handle/123456789/387 |
dc.language.none.fl_str_mv |
|
dc.language.iso.fl_str_mv |
eng |
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language |
eng |
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dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
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|
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:Repositório do Instituto de Tecnologia de Alimentos instname:Instituto de Tecnologia de Alimentos (ITAL) instacron:ITAL |
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Instituto de Tecnologia de Alimentos (ITAL) |
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ITAL |
institution |
ITAL |
reponame_str |
Repositório do Instituto de Tecnologia de Alimentos |
collection |
Repositório do Instituto de Tecnologia de Alimentos |
repository.name.fl_str_mv |
Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL) |
repository.mail.fl_str_mv |
bjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.br |
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