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N o v e m b e r 1 4 - 1 5 , 2 0 1 8 | R o m e , I t a l y
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Euro Diabetes Congress 2018, Global Vaccines Congress 2018
& Food Science Conference 2018 Archives of General Internal Medicine | ISSN: 2591-7951| Volume 2
Joint Event on
OF EXCELLENCE
IN INTERNATIONAL
MEETINGS
YEARS
&
&
NUTRITION, FOOD SCIENCE & TECHNOLOGY
International Conference on
DIABETES, ENDOCRINOLOGY & NURSING MANAGEMENT
World Congress on
VACCINES & VACCINATION
3rd Global Congress on
Nina Mija, Arch Gen Intern Med 2018, Volume 2 | DOI: 10.4066/2591-7951-C6-017
IRON BINDING PROTEIN EVALUATION IN
FOODS OF ANIMAL ORIGIN
T he study of heme and non-heme iron binding proteins in food products
is benefical in assessing the potential of bioavailable iron. The individual
methods of separating and extracting these proteins from tissues have allowed
quantitative estimation of these. The heme protein myoglobin (Mb) was sepa-
rated from other liver proteins by extraction with acetone, 94%. The non-heme
protein conalbumin was separated from other egg albumin proteins due to its
absolute solubility in ethyl alcohol. The non-heme protein ferritin being located
in the egg yolk serum first requires the separation of the yolk serum. The iden-
tification of iron in protein preparations was performed by optical methods.
The amount of iron in the composition of oxymyoglobin (MbO2 ) from animal
liver ranged from 3.7 to 6.8 g /%. Detailed knowledge of the protein forms of
bioavailable iron from animal sources will allow for proper monitoring of the
cooking processes, anticipating the antianemic effect of diets.
Biography
Nina Mija is an associate professor of Technical
University of Moldova, Moldova. She completed
her PhD at the age of 27 years at Plehanov Insti-
tute of National Economy, Moscow, Russian Fed-
eration. She has over 80 publications and a univer-
sity manual. Some of her publications are indexed
according to the Cross REF DOI database. The
area of her professional and research interest are
composition and structure of foods, technological
properties of food ingredients, safety and instru-
mental analysis of foods.
Nina Mija
Technical University of Moldova, Moldova