Preparation of caseinophosphopeptides and assessing their efficacy in enhancing the bioaccessibility of iron and zinc

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• 作者：Divya Prakash ; A. Jyothi Lakshmi
• 关键词：Casein phosphopeptide ; Alcalase ; Soya flour ; Ferrous sulphate ; Zinc sulphate
• 刊名：Journal of Food Science and Technology
• 出版年：2015
• 出版时间：November 2015
• 年：2015
• 卷：52
• 期：11
• 页码：7493-7499
• 全文大小：453 KB
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• 作者单位：Divya Prakash (1)
  A. Jyothi Lakshmi (1)
  
  1. Department of Protein Chemistry and Technology, CSIR- Central Food Technological Research Institute, Mysore, 570 020, India
  
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Nutrition
  Food Science
  Chemistry
  
• 出版者：Springer India
• ISSN：0975-8402

文摘

Poor bioavailability of minerals from plant based foods attributing to iron deficiency anemia and zinc deficiency is a cause of concern in the developing world. The investigation was undertaken to prepare casein phosphopeptides (CPP) and check their efficacy in enhancing the bioavailaibility of minerals by in vitro method. Alcalase hydrolysis of casein yielded 28.7 g/100 g CPP. CPP added at ratios of mineral: CPP of 1:2 and 1:3 to ferrous sulphate and zinc sulphate solutions enhanced the bioaccessibility of minerals significantly. Addition of 5–10 g CPP/100 g soya flour enhanced the bioaccessible iron and zinc in native and iron fortified flour to a significant extent. CPP counteracted the inhibitory effect of fortified minerals on bioaccessibillity of native minerals. CPP can definitely be used for enhancing the bioaccessibility of iron and zinc in pure solutions and high phytate foods. CPP can be used in manufacturing food products with enhanced bioaccessibility of minerals for overcoming the deficiencies.