Figures index

From

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
  • 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)
  • Figure 2. Cell ferritin formations in response to SPI and SPH with extrinsic iron. The final iron concentration is 12.6 mg/L. SPI: intact soybean protein; SPH: hydrolyzed soybean protein. Values are mean±SEM (n=6). Bars with no letters in common are significantly different (P<0.05)
  • Figure 3. Cell ferritin formations in response to intrinsic iron of SPH with different molecular weight. The iron concentration of all the samples is marked in the column. Values are mean±SEM (n=6). Bars with no letters in common are significantly different (P<0.05)
  • Figure 4. Cell ferritin formation in response to extrinsic iron added in SPH with different molecular weight. The final iron concentration of all the samples is 6.3 mg/L. Values are mean±SEM (n=6). Bars with no letters in common are significantly different (P<0.05)