Determination of Zinc Bioavailability from Soy Protein Concentrates by Slope-Ratio Analysis

Autor:	Gary J. Fosmire, Donald B. Thompson
Rok vydání:	1988
Předmět:	Ethanol Chromatography Egg albumin chemistry.chemical_element Zinc Bioavailability chemistry.chemical_compound chemistry Slope ratio medicine Leaching (metallurgy) Food science medicine.symptom Soy protein Weight gain Food Science
Zdroj:	Journal of Food Science. 53:204-207
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.1988.tb10209.x
Popis:	Soy protein concentrates were made by 60% ethanol leaching (EC) and hot water leaching (WC), resulting in phytate-to-Zn molar ratios of 52 and 23, respectively. Zn bioavailability was determined by a slope-ratio assay. Varied dietary Zn levels were achieved by either ZnCO3 or soy concentrate addition to an egg albumin diet. For weight gain, slope ratios relative to ZnCO3 were 0.67 (P< 0.001) for EC and 0.81 (P
Databáze:	OpenAIRE
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