Iron release in gastric conditions is evaluated in relationship with myoglobin proteolysis
Impact de l’environnement gastrique sur la dégradation de la myoglobine et la libération du fer
Résumé
The release of hematin is linked to the pH decrease but not to the enzymatic degradation of the protein. No free iron release was observed in these conditions. These first results obtained in a model system (myoglobin alone) will be completed using meat homogenates which take into account the buffer capacity, environment and structure of meat product where myoglobin interacts.