Figure 1. Cell ferritin formation in response to SPI and SPH with different hydrolyzed time. SPI: intact soybean protein; SPH: hydrolyzed soybean protein. The iron concentration in all samples is as same as 3.6 mg/L. Values are mean±SEM (n=6). Bars with no letters in common are significantly different (P<0.05)


Hydrolysis of Soybean Protein Improves Iron Bioavailability by Caco-2 Cell

Ying Lv, Shuntang Guo, Elad Tako, Raymond P. Glahn

Journal of Food and Nutrition Research. 2014, 2(4), 162-166 doi:10.12691/jfnr-2-4-5