Hori K, Ueno-Mohri T, Okita T, Ishibashi G
Department of Home Economics, Fukuoka University of Education, Japan.
Plant Foods Hum Nutr. 1990 Jul;40(3):223-9. doi: 10.1007/BF01104146.
Blue-green alga, Nostoc commune, contained moderate amounts of protein and iron. Its in vitro protein digestibility was 43.50%. The soluble and ionic iron from the alga was extractable to some extent at pH 1.5 but was not detectable at pH 8.0. The digestion by protease did not affect the iron detection. Heat processing at 100 and 120 degrees C failed to increase the digestibility and the content of available iron. The dietary fiber in the alga may be responsible for low protein digestion and low iron availability.
蓝绿藻，普通念珠藻，含有适量的蛋白质和铁。其体外蛋白质消化率为43.50%。该藻类中的可溶性铁和离子铁在pH 1.5时能部分被提取出来，但在pH 8.0时无法检测到。蛋白酶消化不会影响铁的检测。在100℃和120℃下进行热处理未能提高消化率和有效铁含量。藻类中的膳食纤维可能是蛋白质消化率低和铁利用率低的原因。
