Iron Binding Capacity of Plasma Proteins.

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  • SAITO Masayoshi
    National Food Research Institute, Ministry of Agriculture, Forestry and Fisheries
  • SHINDOH Tetsuya
    Tokyo Metropolitan Food Technology Research Center
  • MONMA Michiko
    National Food Research Institute, Ministry of Agriculture, Forestry and Fisheries
  • CHIKUNI Koichi
    National Food Research Institute, Ministry of Agriculture, Forestry and Fisheries

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Other Title
  • 血しょう蛋白質の鉄結合能の検討
  • ケッショウ タンパクシツ ノ テツ ケツゴウノウ ノ ケントウ

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Iron binding capacity of plasma proteins from slaughtered pig were investigated with a view to using them as iron binding materials in food processing. Iron content of samples (SI) and unsaturated iron binding capacity (UIBC) were measured according to Nitroso-PSAP method. Total iron binding capacity (TIBC) and saturation percentage (S%) were calculated from following equations; TIBC (μg ·Fe/g)=UIBC+SI, S%=(SI/TIBC)*100. TIBC of plasma proteins was higher than that of whey powder, but lower than that of egg white powder. Iron saturation percentage of plasma proteins was about 50%, which was higher than that of whey or egg white powder. It was possible to obtain a fraction having high iron binding capacity from plasma proteins by ion-exchange chromatography. Iron binding capacity was stable in neutral or alkaline pH region during storage of plasma protein solution at 4°C. On the other hand, iron binding capacity was stable in acidic pH region during heat treatment of plasma protein solution at 80°C. Iron bindingcapacity decreased remarkably with peptic hydrolysis of plasma proteins. We concluded that it is possible to develop food materials having iron binding capacity from plasma proteins.

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