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Objective: To determine the activity of avidin in hens egg white power after heat treatment.Methods: Avidin from dried hens egg white powder was isolated, purified and characterized. Results: 3—6 mg and 1—3 mg of avidin could be detected from 100 g dried egg white powder after 65 ℃,80 ℃ treatments respectively. The specific activity was 9.7 units (65 ℃) or 6.8 units (80 ℃) per mg protein respectively. Conclusion: Avidin does not lose its activity completely after heat treatment at 65℃ or 80℃.
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A cross sectional investigation among 190 children aged 17-58 months showed: the incidences of riboflavin deficiency, anemia, and iron-lack were 62.4%, 19.6%, and 51.4% respectively. The average concentrations of Hb and SF were lower in riboflavin deficiency(RD) children than those in riboflavin normal(RN) children. The incidences of anemia and iron-lack were 23.8% and 68.8% respectively in RD children, while 6.3% and 17.4% in RN children (P
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135 children, aged 18-36 months, were selected from two nurseries and divided into 3 groups. To children in group A, Fe-enriched yeast fortified "Bao Bao Le" formula powder (40+5g per capita per day) was given instead of soybean milk and soybean curd in the ordinary nursery diet. Unfortified "Bao Bao Le" was given to group B as another test food. Children in group C, serving as control, were given ordinary nursery diet. This experiment lasted for three months. Dietary survey, Hb, FEP, SF, serum uric acid concentration, vitamin B2 and C loading tests (4 h) , and anthropometric measurements were determined before and after the experiment.No statistically significant differences were observed in nutrient intake, vitamin loading tests and serum uric acid (seeking for nuclecic acid metabolite) in each group before and after the experiment. At the end of the experiment, changes of Hb, FEP, SF concentration and FEP/Hb indicated that iron status of children in group A was much better than that in groups B and C, with no significant differences between the latter groups. Weight gain and height increment of children in group C were much less than those in groups A and B, with no significant differences between the latter groups too. Therefore we conclude that the improvement of iron status in group A is due to the effect of Fe-enriched yeast contained in the fortified "Bao Bao Le" formula powder.
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0.05). It seems valid to use this nutritive yeast as a vehicle for iron supplementation. Further studies are discussed.
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Five iron nutritional resources were chemically determined for twelve nutrients and three deleterious items. It was found that they contained 36 to 432 mg% iron and 48 to 67 g% protein. The relative biological value (RBV) of iron of rabbit liver powder, poultry liver powder, fish liver powder, pig liver powder and yeast powder were 88.5%, 85.5%, 48.0% and 132.5% respectively, as measured by prophylactic assay in rats (using ferrous sulfate as reference standard). Most of these resources are common foods, thus these must be of no trouble for infant iron supplements and easily acceptable for their mothers.