ISSN:
1750-3841
Quelle:
Blackwell Publishing Journal Backfiles 1879-2005
Thema:
Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft
,
Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
Notizen:
Egg white (EW) was desugared, adjusted to either pH 7 or pH 9, and freeze-dried. Portions were held at 25°, 50°, 60°, 70° or 80°C for 1 wk. In vitro iron bioavailability (IVIB) was estimated by the method of Kane and Miller (1984) and no differences in IVIB were observed due to EW pH. IVIB of EW held at 50°, 60°, or 70°C was not different (P〉0.05) than that of EW held at 25°C [9.87% dialyzable iron (DI)]; only the 80°C treatment led to IVIB lower (6.76% DI, P〈0.05) than the 25°C control. Differential scanning calorimetry and nondissociating electrophoresis showed that native protein structure, including that of the iron-binding protein ovotransferrin, was maintained after the 70°C treatment but not after the 80°C treatment.
Materialart:
Digitale Medien
URL:
http://dx.doi.org/10.1111/j.1365-2621.1989.tb08590.x
