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

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/12057/
http://dx.doi.org/10.1007/s13197-015-1864-6
 
Title Preparation of caseinophosphopeptides and assessing
their efficacy in enhancing the bioaccessibility of iron and zinc.
 
Creator Divya, Prakash
Jyothi Lakshmi, A.
 
Subject 13 Nutrition-Human
05 Soya bean
 
Description 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.
 
Date 2015
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/12057/1/Journal%20of%20Food%20Science%20and%20Technology%20November%202015%2C%20Volume%2052%2C%20Issue%2011%2C%20pp%207493-7499.pdf
Divya, Prakash and Jyothi Lakshmi, A. (2015) Preparation of caseinophosphopeptides and assessing their efficacy in enhancing the bioaccessibility of iron and zinc. Journal of Food Science and Technology, 52 (11). pp. 7493-7499. ISSN 0022-1155