Effect of Various Soy Protein Products on Retention of Nonheme Iron from a Casein Test Meal or from Soy‐Based Test Meals

DONALD B. THOMPSON, J. W. ERDMAN

Research output: Contribution to journalArticlepeer-review

Abstract

The influence of soy product processing on whole‐body 59Fe retention by the rat was examined. Some, but not all, soy protein products present in the diet previous to a casein‐based radiolabeled test meal lowered iron retention relative to that by rats fed the casein diet. A soy fiber preparation in the diet did not adversely affect 59Fe retention. When various radiolabeled test meals were fed in either acid or neutralized form, neutralization of soy protein isolate (SPI), but not of casein, led to less 59Fe retention (PC 0.01) from the test meal. After appropriate heat treatment, 59Fe retention from acid and neutralized SPI was not distinguishable.

Original languageEnglish (US)
Pages (from-to)1460-1463
Number of pages4
JournalJournal of food science
Volume53
Issue number5
DOIs
StatePublished - Sep 1988

ASJC Scopus subject areas

  • Food Science

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