Solubility of Iron and Zinc in Selected Seafoods under Simulated Gastrointestinal Conditions
スポンサーリンク
概要
- 論文の詳細を見る
Seafoods are known to contain many kinds of minerals, and minerals to be bioavailable need to be in a soluble form. Solubility of iron and zinc from seaweeds (nori, red alga; aonori, green alga; and hijiki, brown alga), mollusks (scallop, clam, surf clam and oyster), and crustaceans (prawn and king crab) was determined under simulated gastrointestinal conditions, and mineral contents in the low molecular weight fraction were estimated by ultrafiltration. The solubility of iron was lower than zinc, however, pepsin-pancreatin treatment increased iron solubility. A larger percentage of both soluble minerals existed in the low molecular weight segment except for iron in mollusks and crustaceans. The solubility of zinc at pH 2 was higher than at pH 6, and also after pepsin treatment was higher than after pancreatin treatment in almost all samples.
- 社団法人 日本食品科学工学会の論文
- 1999-05-01
著者
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Suzuki Takeshi
Department Of Anatomy And Cell Biology Gunma University Graduate School Of Medicine
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YOSHIE Yumiko
Department of Food Science and Technology, Tokyo University of Fisheries
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Yoshie Yumiko
Department Of Food Science And Technology Tokyo University Of Fisheries
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PANDOLF Tira
Department of Food Science and Nutrition, University of Wisconsin-Stout
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CLYDESDALE Fergus
Department of Food Science, College of Food and Natural Resources, University of Massachusetts at Am
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Pandolf Tira
Department Of Food Science And Nutrition University Of Wisconsin-stout
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Clydesdale Fergus
Department Of Food Science College Of Food And Natural Resources University Of Massachusetts At Amhe
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Suzuki Takeshi
Department Of Food Science And Technology Tokyo University Of Fisheries
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Suzuki Takeshi
Department Of Allergy And Rheumatology Graduate School Of Medicine University Of Tokyo
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