Production of dialysable and reduced iron by in vitro digestion of chicken muscle protein fractions
2002
Díaz, Mariana | Vattem, Dhiraj | Mahoney, Raymond R.
Muscle foods enhance the absorption of non-haem iron. We studied the effect of chicken muscle proteins on the production of reduced and dialysable iron following in vitro digestion. At equal protein levels, both soluble and insoluble muscle proteins increased dialysable iron 4–5-fold. Removal of low-molecular-weight components from the soluble fraction caused a 17% drop in dialysable iron. In contrast, egg white had little effect and whey protein was inhibitory. Both soluble and insoluble proteins increased ferrous iron by 8–9-fold and dialysable ferrous iron by 10–13-fold. There was an excellent correlation between dialysable iron and sulphhydryl content for all the proteins tested. The results indicate that soluble and insoluble proteins in chicken muscle are equally effective at producing dialysable and reduced iron because of their similar sulphhydryl content.
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