Iron and zinc availability and some physical characteristics from extruded products with added concentrate and hydrolysates from bovine hemoglobin

Autores
Cian, Raúl Esteban; Drago, Silvina Rosa; De Greef, Dardo M.; Torres, Roberto L.; González, Rolando J.
Año de publicación
2010
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Four hydrolysates were obtained from bovine hemoglobin concentrate (BHC) and used to fortify extruded maize products. Extrusion was carried out with a Brabender single-screw extruder. Physicochemical properties from extruded products were measured. The iron availability was estimated by the dializability method, which measures the mineral dialyzed after a double digestion simulating physiological processes. The physicochemical properties of the extruded products were not affected by fortification, with the exception of total soluble solids. The enzymic hydrolysis increased the iron dializability with respect to the substrate. The highest value of iron dializability corresponded to the more hydrolysated sample. Extruded products fortified with BHC hydrolysates showed higher iron dializability than those fortified with BHC. However, iron dializability corresponding to BHC is lower than that expected from heme iron. Therefore, heme-iron availability is low when it is determined in the absence of meat proteins, and hydrolysis could increase potential iron availability.
Fil: Cian, Raúl Esteban. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Drago, Silvina Rosa. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: De Greef, Dardo M.. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Torres, Roberto L.. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: González, Rolando J.. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Materia
AVAILABILITY
EXTRUSION
FORTIFICATION
HEMOGLOBIN
HYDROLYSIS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/97458
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/97458
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Iron and zinc availability and some physical characteristics from extruded products with added concentrate and hydrolysates from bovine hemoglobinCian, Raúl EstebanDrago, Silvina RosaDe Greef, Dardo M.Torres, Roberto L.González, Rolando J.AVAILABILITYEXTRUSIONFORTIFICATIONHEMOGLOBINHYDROLYSIShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Four hydrolysates were obtained from bovine hemoglobin concentrate (BHC) and used to fortify extruded maize products. Extrusion was carried out with a Brabender single-screw extruder. Physicochemical properties from extruded products were measured. The iron availability was estimated by the dializability method, which measures the mineral dialyzed after a double digestion simulating physiological processes. The physicochemical properties of the extruded products were not affected by fortification, with the exception of total soluble solids. The enzymic hydrolysis increased the iron dializability with respect to the substrate. The highest value of iron dializability corresponded to the more hydrolysated sample. Extruded products fortified with BHC hydrolysates showed higher iron dializability than those fortified with BHC. However, iron dializability corresponding to BHC is lower than that expected from heme iron. Therefore, heme-iron availability is low when it is determined in the absence of meat proteins, and hydrolysis could increase potential iron availability.Fil: Cian, Raúl Esteban. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Drago, Silvina Rosa. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; ArgentinaFil: De Greef, Dardo M.. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Torres, Roberto L.. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: González, Rolando J.. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaInforma Healthcare2010-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/97458Cian, Raúl Esteban; Drago, Silvina Rosa; De Greef, Dardo M.; Torres, Roberto L.; González, Rolando J.; Iron and zinc availability and some physical characteristics from extruded products with added concentrate and hydrolysates from bovine hemoglobin; Informa Healthcare; International Journal of Food Sciences and Nutrition; 61; 6; 9-2010; 573-5820963-7486CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.tandfonline.com/doi/abs/10.3109/09637481003649075info:eu-repo/semantics/altIdentifier/doi/10.3109/09637481003649075info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-17T10:40:58Zoai:ri.conicet.gov.ar:11336/97458instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-17 10:40:58.346CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Iron and zinc availability and some physical characteristics from extruded products with added concentrate and hydrolysates from bovine hemoglobin
title Iron and zinc availability and some physical characteristics from extruded products with added concentrate and hydrolysates from bovine hemoglobin
spellingShingle Iron and zinc availability and some physical characteristics from extruded products with added concentrate and hydrolysates from bovine hemoglobin
Cian, Raúl Esteban
AVAILABILITY
EXTRUSION
FORTIFICATION
HEMOGLOBIN
HYDROLYSIS
title_short Iron and zinc availability and some physical characteristics from extruded products with added concentrate and hydrolysates from bovine hemoglobin
title_full Iron and zinc availability and some physical characteristics from extruded products with added concentrate and hydrolysates from bovine hemoglobin
title_fullStr Iron and zinc availability and some physical characteristics from extruded products with added concentrate and hydrolysates from bovine hemoglobin
title_full_unstemmed Iron and zinc availability and some physical characteristics from extruded products with added concentrate and hydrolysates from bovine hemoglobin
title_sort Iron and zinc availability and some physical characteristics from extruded products with added concentrate and hydrolysates from bovine hemoglobin
dc.creator.none.fl_str_mv Cian, Raúl Esteban
Drago, Silvina Rosa
De Greef, Dardo M.
Torres, Roberto L.
González, Rolando J.
author Cian, Raúl Esteban
author_facet Cian, Raúl Esteban
Drago, Silvina Rosa
De Greef, Dardo M.
Torres, Roberto L.
González, Rolando J.
author_role author
author2 Drago, Silvina Rosa
De Greef, Dardo M.
Torres, Roberto L.
González, Rolando J.
author2_role author
author
author
author
dc.subject.none.fl_str_mv AVAILABILITY
EXTRUSION
FORTIFICATION
HEMOGLOBIN
HYDROLYSIS
topic AVAILABILITY
EXTRUSION
FORTIFICATION
HEMOGLOBIN
HYDROLYSIS
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Four hydrolysates were obtained from bovine hemoglobin concentrate (BHC) and used to fortify extruded maize products. Extrusion was carried out with a Brabender single-screw extruder. Physicochemical properties from extruded products were measured. The iron availability was estimated by the dializability method, which measures the mineral dialyzed after a double digestion simulating physiological processes. The physicochemical properties of the extruded products were not affected by fortification, with the exception of total soluble solids. The enzymic hydrolysis increased the iron dializability with respect to the substrate. The highest value of iron dializability corresponded to the more hydrolysated sample. Extruded products fortified with BHC hydrolysates showed higher iron dializability than those fortified with BHC. However, iron dializability corresponding to BHC is lower than that expected from heme iron. Therefore, heme-iron availability is low when it is determined in the absence of meat proteins, and hydrolysis could increase potential iron availability.
Fil: Cian, Raúl Esteban. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Drago, Silvina Rosa. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: De Greef, Dardo M.. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Torres, Roberto L.. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: González, Rolando J.. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
description Four hydrolysates were obtained from bovine hemoglobin concentrate (BHC) and used to fortify extruded maize products. Extrusion was carried out with a Brabender single-screw extruder. Physicochemical properties from extruded products were measured. The iron availability was estimated by the dializability method, which measures the mineral dialyzed after a double digestion simulating physiological processes. The physicochemical properties of the extruded products were not affected by fortification, with the exception of total soluble solids. The enzymic hydrolysis increased the iron dializability with respect to the substrate. The highest value of iron dializability corresponded to the more hydrolysated sample. Extruded products fortified with BHC hydrolysates showed higher iron dializability than those fortified with BHC. However, iron dializability corresponding to BHC is lower than that expected from heme iron. Therefore, heme-iron availability is low when it is determined in the absence of meat proteins, and hydrolysis could increase potential iron availability.
publishDate 2010
dc.date.none.fl_str_mv 2010-09
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/97458
Cian, Raúl Esteban; Drago, Silvina Rosa; De Greef, Dardo M.; Torres, Roberto L.; González, Rolando J.; Iron and zinc availability and some physical characteristics from extruded products with added concentrate and hydrolysates from bovine hemoglobin; Informa Healthcare; International Journal of Food Sciences and Nutrition; 61; 6; 9-2010; 573-582
0963-7486
CONICET Digital
CONICET
url http://hdl.handle.net/11336/97458
identifier_str_mv Cian, Raúl Esteban; Drago, Silvina Rosa; De Greef, Dardo M.; Torres, Roberto L.; González, Rolando J.; Iron and zinc availability and some physical characteristics from extruded products with added concentrate and hydrolysates from bovine hemoglobin; Informa Healthcare; International Journal of Food Sciences and Nutrition; 61; 6; 9-2010; 573-582
0963-7486
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.tandfonline.com/doi/abs/10.3109/09637481003649075
info:eu-repo/semantics/altIdentifier/doi/10.3109/09637481003649075
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Informa Healthcare
publisher.none.fl_str_mv Informa Healthcare
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1843605845539028992
score 13.001348

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