Effect of heat processing of dried egg white on in vitro iron bioavailability
Egg white (EW) was desugared, adjusted to either pH 7 or pH 9, and freeze-dried. Portions were held at 25 degrees, 50 degrees, 60 degrees, 70 degrees or 80 degrees 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 o...
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| Veröffentlicht in: | Journal of food science 1989-01, Vol.54 (1), p.154-158 |
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| creator | Leahey, J.M Thompson, D.B |
| description | Egg white (EW) was desugared, adjusted to either pH 7 or pH 9, and freeze-dried. Portions were held at 25 degrees, 50 degrees, 60 degrees, 70 degrees or 80 degrees 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 degrees, 60 degrees, or 70 degrees C was not different (P greater than 0.05) than that of EW held at 25 degrees C [9.87% dialyzable iron (DI)]; only the 80 degrees C treatment led to IVIB lower (6.76% DI, P less than 0.05) than the 25 degrees 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 degrees C treatment but not after the 80 degrees C treatment |
| doi_str_mv | 10.1111/j.1365-2621.1989.tb08590.x |
| format | Article |
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Portions were held at 25 degrees, 50 degrees, 60 degrees, 70 degrees or 80 degrees 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 degrees, 60 degrees, or 70 degrees C was not different (P greater than 0.05) than that of EW held at 25 degrees C [9.87% dialyzable iron (DI)]; only the 80 degrees C treatment led to IVIB lower (6.76% DI, P less than 0.05) than the 25 degrees 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 degrees C treatment but not after the 80 degrees C treatment</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.1989.tb08590.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>ALBUMEN D'OEUF ; ALBUMINA DE HUEVO ; Biological and medical sciences ; DISPONIBILIDAD DE NUTRIENTES ; Egg and egg product industries ; Eggs ; ELEMENT NUTRITIF DISPONIBLE ; FER ; Food industries ; Food processing industry ; Fundamental and applied biological sciences. Psychology ; Heat ; HIERRO ; Iron ; PRODUCTOS SECOS ; PRODUIT SECHE ; TECHNOLOGIE ALIMENTAIRE ; TECNOLOGIA DE LOS ALIMENTOS ; TRAITEMENT THERMIQUE ; TRATAMIENTO TERMICO</subject><ispartof>Journal of food science, 1989-01, Vol.54 (1), p.154-158</ispartof><rights>Copyright Institute of Food Technologists Jan 1989</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3474-7751a982dfe7b2eee4312514e5f1f54b9a81f0e0d61f0ce515e3e27ed3cd38503</citedby><cites>FETCH-LOGICAL-c3474-7751a982dfe7b2eee4312514e5f1f54b9a81f0e0d61f0ce515e3e27ed3cd38503</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.1989.tb08590.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.1989.tb08590.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,4024,27923,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=7116801$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Leahey, J.M</creatorcontrib><creatorcontrib>Thompson, D.B</creatorcontrib><title>Effect of heat processing of dried egg white on in vitro iron bioavailability</title><title>Journal of food science</title><description>Egg white (EW) was desugared, adjusted to either pH 7 or pH 9, and freeze-dried. Portions were held at 25 degrees, 50 degrees, 60 degrees, 70 degrees or 80 degrees 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 degrees, 60 degrees, or 70 degrees C was not different (P greater than 0.05) than that of EW held at 25 degrees C [9.87% dialyzable iron (DI)]; only the 80 degrees C treatment led to IVIB lower (6.76% DI, P less than 0.05) than the 25 degrees 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 degrees C treatment but not after the 80 degrees C treatment</description><subject>ALBUMEN D'OEUF</subject><subject>ALBUMINA DE HUEVO</subject><subject>Biological and medical sciences</subject><subject>DISPONIBILIDAD DE NUTRIENTES</subject><subject>Egg and egg product industries</subject><subject>Eggs</subject><subject>ELEMENT NUTRITIF DISPONIBLE</subject><subject>FER</subject><subject>Food industries</subject><subject>Food processing industry</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Heat</subject><subject>HIERRO</subject><subject>Iron</subject><subject>PRODUCTOS SECOS</subject><subject>PRODUIT SECHE</subject><subject>TECHNOLOGIE ALIMENTAIRE</subject><subject>TECNOLOGIA DE LOS ALIMENTOS</subject><subject>TRAITEMENT THERMIQUE</subject><subject>TRATAMIENTO TERMICO</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1989</creationdate><recordtype>article</recordtype><recordid>eNqVkE1v1DAQhi0EEkvhD3CyKq4JHn_EDhcE_QK0wKGtKnGxnGS89RKSYqft7r_HUVa948torMfvjB9CjoGVkM_7bQmiUgWvOJRQm7qcGmZUzcrdM7ICrVghjITnZMUY5wWA1C_Jq5S2bO5FtSLfz7zHdqKjp7foJnoXxxZTCsNmvupiwI7iZkMfb8OEdBxoGOhDmOJIQ8xdE0b34ELvmtCHaf-avPCuT_jmUI_I9fnZ1cmXYv3z4uvJp3XRCqllobUCVxveedQNR0QpgCuQqDx4JZvaGfAMWVfl0qIChQK5xk60nTCKiSNyvOTmdf_eY5rsdryPQx5poZaS8brSGfqwQG0cU4ro7V0Mf1zcW2B2tme3drZnZ3t2tmcP9uwuP353mOBS63of3dCG9JSgASrDIGMfF-wx9Lj_jwH22_npJSiZE4olIaQJd08JLv62-Q9a2ZsfF3Z9-ksyfXVjP2f-7cJ7N1q3iXmp60tTZ3_CiH_Un5r5</recordid><startdate>198901</startdate><enddate>198901</enddate><creator>Leahey, J.M</creator><creator>Thompson, D.B</creator><general>Blackwell Publishing Ltd</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope></search><sort><creationdate>198901</creationdate><title>Effect of heat processing of dried egg white on in vitro iron bioavailability</title><author>Leahey, J.M ; Thompson, D.B</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3474-7751a982dfe7b2eee4312514e5f1f54b9a81f0e0d61f0ce515e3e27ed3cd38503</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1989</creationdate><topic>ALBUMEN D'OEUF</topic><topic>ALBUMINA DE HUEVO</topic><topic>Biological and medical sciences</topic><topic>DISPONIBILIDAD DE NUTRIENTES</topic><topic>Egg and egg product industries</topic><topic>Eggs</topic><topic>ELEMENT NUTRITIF DISPONIBLE</topic><topic>FER</topic><topic>Food industries</topic><topic>Food processing industry</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Heat</topic><topic>HIERRO</topic><topic>Iron</topic><topic>PRODUCTOS SECOS</topic><topic>PRODUIT SECHE</topic><topic>TECHNOLOGIE ALIMENTAIRE</topic><topic>TECNOLOGIA DE LOS ALIMENTOS</topic><topic>TRAITEMENT THERMIQUE</topic><topic>TRATAMIENTO TERMICO</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Leahey, J.M</creatorcontrib><creatorcontrib>Thompson, D.B</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Leahey, J.M</au><au>Thompson, D.B</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of heat processing of dried egg white on in vitro iron bioavailability</atitle><jtitle>Journal of food science</jtitle><date>1989-01</date><risdate>1989</risdate><volume>54</volume><issue>1</issue><spage>154</spage><epage>158</epage><pages>154-158</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>Egg white (EW) was desugared, adjusted to either pH 7 or pH 9, and freeze-dried. Portions were held at 25 degrees, 50 degrees, 60 degrees, 70 degrees or 80 degrees 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 degrees, 60 degrees, or 70 degrees C was not different (P greater than 0.05) than that of EW held at 25 degrees C [9.87% dialyzable iron (DI)]; only the 80 degrees C treatment led to IVIB lower (6.76% DI, P less than 0.05) than the 25 degrees 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 degrees C treatment but not after the 80 degrees C treatment</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.1989.tb08590.x</doi><tpages>5</tpages></addata></record> |
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| subjects | ALBUMEN D'OEUF ALBUMINA DE HUEVO Biological and medical sciences DISPONIBILIDAD DE NUTRIENTES Egg and egg product industries Eggs ELEMENT NUTRITIF DISPONIBLE FER Food industries Food processing industry Fundamental and applied biological sciences. Psychology Heat HIERRO Iron PRODUCTOS SECOS PRODUIT SECHE TECHNOLOGIE ALIMENTAIRE TECNOLOGIA DE LOS ALIMENTOS TRAITEMENT THERMIQUE TRATAMIENTO TERMICO |
| title | Effect of heat processing of dried egg white on in vitro iron bioavailability |
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