6533b81ffe1ef96bd1279029

RESEARCH PRODUCT

Optimization of the Red Tilapia (Oreochromis spp.) Viscera Hydrolysis for Obtaining Iron-Binding Peptides and Evaluation of In Vitro Iron Bioavailability

Amparo AlegríaAntonio CillaGabriel López-garcíaNathalia A. GómezJosé E. ZapataLeidy J Gómez

subject

protein hydrolysisHealth (social science)food.ingredientHydrolyzed proteinsurface response designMineral deficiencyPlant Sciencelcsh:Chemical technologyHealth Professions (miscellaneous)MicrobiologyArticleAlcalaseHydrolysateHydrolysisfoodmedicinelcsh:TP1-1185Food scienceCaco-2 cellsbiologyChemistryTilapiamedicine.diseasebiology.organism_classificationBioavailabilityFerritinOreochromisbiology.proteiniron bioavailabilityiron-binding activityFood Science

description

Iron deficiencies continue to cause significant health problems in vulnerable populations. A good strategy to combat mineral deficiency includes fortification with iron-binding peptides. This research aims to determine the optimal conditions to hydrolyze red tilapia viscera (RTV) using Alcalase 2.4 L and recovery of iron-binding protein hydrolysate. The result showed that under the optimal hydrolysis condition including pH 10, 60 &deg

yearjournalcountryeditionlanguage
2020-07-06Foods
https://doi.org/10.3390/foods9070883