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 language||English (US)|
|Number of pages||4|
|Journal||Journal of food science|
|State||Published - Sep 1988|
ASJC Scopus subject areas
- Food Science