Abstract:To increase iron (Fe) intake in Fe deficiency-risk groups the combination of Fe source and food-vehicle must be chosen in order to minimize inhibitory effects of food matrix. Fe dialyzability and sensory properties were tested in six model systems (MS) made with extruded cereals fortified with different Fe sources such as FeNaEDTA, FeSO 4 and EDTA/FeSO 4 among others and with or without the addition of milk. Proximate composition and phytate content were also evaluated. Results showed that Fe dialyzability from samples fortified with FeNaEDTA was less affected by the presence of inhibitory factors such as phytates and milk. The addition of FeSO 4 to the extrudates showed sensory differences. Furthermore, fortification with EDTA/FeSO 4 or FeNaEDTA showed no sensory differences compared with unfortified or Feº (elemental iron) fortified matrix, with the advantage of increased iron bioaccessibility.
Comparación de SDS-PAGE y métodos inmunoquímicos para la detección de proteínas de soja en productos cárnicos crudos y cocidosComparison of SDS-PAGE and immunochemical methods for the detection of soy proteins in raw and cooked meat products Rev Chil Nutr Vol. 39, Nº3, Septiembre 2012 INTRODUCCIÓN En la elaboración de los productos cárnicos es frecuente el agregado de proteínas extrínsecas como plasma bovino o porcino, productos derivados de la soja y diferentes materias primas lácteas (caseinato, suero de queso, leche en polvo descremada, entre otras), colágeno, gelatina, entre otras (1). Estas proteínas actúan como agentes de retención de agua y emulsionantes de grasa, mejoran la liga durante el masajeo, permiten obtener muy buena coagulación durante la cocción y confieren brillo y humectación al producto terminado. Algunas de las proteínas mencionadas son alérgenos alimentarios y por lo tanto constituyen un riesgo para pacientes alérgicos, fundamentalmente cuando dichas proteínas no están declaradas en la lista de ingredientes. Según el Código Alimentario Argentino, es obligatorio declarar en el rótulo la totalidad de los ingredientes empleados (2). Sin embargo en algunos productos se pueden detectar ingredientes proteicos no declarados (3).La alergia alimentaria es una respuesta inmunológica anormal a un alimento o a algún componente alimentario (4). La prevalencia es mayor en niños, se estima que 6 -8 % sufre alergias alimentarias. La mayoría de los niños superan su alergia alimentaria entre los 2 y los 6 años de edad. En adultos es menor, aproximadamente 2% (4).Existen ocho grupos de alimentos que son responsables Este trabajo fue recibido el 6 de Marzo de 2012 y aceptado para ser publicado el 2 de Julio de 2012.
ABSTRACTThe aim of this study was to evaluate the detection of soy proteins in raw and cooked meat products using SDS-PAGE and immunochemical methods. Ten raw model systems of bovine meat added with soy protein isolates, eight cooked model systems of boneless ham added with soy protein isolates and eight commercial meat products were analized. Model systems and commercial samples were analyzed by SDS-PAGE, Dot Blot, Immunoblotting and ELISA (Soy allergen kit from Neogen). Dot blot and Immunoblotting resulted to be the most sensitive analytical methods for the detection of soy proteins. The concentrations of the soy protein isolate obtained with the ELISA kit were much lower than real values. Soy proteins that were not declared in the label of several samples were detected using different methods. The heat treatment applied to the cooked meat products would affect the solubility of soy proteins and their ability to react with the antibodies of the ELISA kit used.
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