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Zinc and magnesium bio availability from acid precipitated and neutralized soybean protein products


, : Zinc and magnesium bio availability from acid precipitated and neutralized soybean protein products. Journal of Food Science 45(5): 1193-1199

The bioavailability of Zn and Mg from soy protein products freeze-dried at different pH's was investigated. Soy concentrates and isolates were produced by acid precipitation (acid soy) or acid precipitation with subsequent neutralization to pH 7.0 (neutral soy). The bioavailability studies involved feeding growing rats isonitrogenous and isocaloric diets based on egg white (with added ZnCO3 or MgCO3) or soy product (substituted in egg white diets to provide equivalent Zn or Mg). Linear regression analysis related amount of Zn (or Mg) in diet to: rat growth (Zn studies), log tibia Zn (or Mg) or serum Mg. Experiments I, II, IV and V compared the availability of endogenous Zn or Mg from these soy products with ZnCO3 or MgCO3. Experiment III measured the effect of the presence of the acid or neutral soy in rat diets upon the availability of supplemental Zn as ZnCO3. Results of experiments I, II and IV testing the bioavailability of endogenous Zn showed growth for rats on acid soy was equal to growth from ZnCO3 and greater than from neutral soy. Log tibia Zn analysis demonstrated Zn from acid and neutral soy products to be less available than ZnCO3. Zn added (Experiment III) to either soy product was highly available. Mg (Experiment V) was highly available from all soy products. Neutralization of soy products may result in decreased availability of endogenous Zn but not endogenous Mg.

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