IRON AVAILABILITY FROM WHEAT GLUTEN, SOY ISOLATE, AND CASEIN COMPLEXES

Authors:
  • KNKathleen J. Nelson
    Kathleen J. Nelson
  • NPNorman N. Potter
    Norman N. Potter
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Abstract
Release of iron bound to animal and vegetable protein sources was investigated. Ferrous and ferric iron complexes with wheat gluten, soy protein isolate, and casein were prepared under conditions shown to bind large quantities of iron to the insoluble residue. These mixtures were lyophilized and ground to a file powder. Treatment of the lyophilized protein‐iron‐mixtures with 0.1N HCl released 30‐68% of the bound iron. Digestion in an HCl‐pepsin or an HCl‐pepsin‐pancreatin system released 64‐94% and 85‐97% of the bound iron, respectively, indicating that protein‐bound iron should be readily freed for absorption within the gastrointestinal tract. Using the hemoglobin repletion technique, protein‐bound ferrous iron was statistically as biologically available as the standard, ferrous sulfate. Estimates of the relative biological values for the protein‐ferric mixtures were somewhat lower than reported in the literature for ferric pyrophosphate, the free salt used in binding.
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