Soybean Ferritin Forms an Iron-Containing Oligomer in Tofu Even after Heat Treatment
Soybean Ferritin Forms an Iron-Containing Oligomer in Tofu Even after Heat Treatment
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DOI：
10.1021/acs.jafc.5b03080
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发表时间：
2015-10-14
影响因子：
6.1
通讯作者：
Masuda, Taro
中科院分区：
文献类型：
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作者：
Masuda, Taro
铁蛋白是一种多聚体的铁储存蛋白，广泛分布于生物界，由于其生物利用度高，近年来被认为是植物源性食品中的营养铁源。在大豆种子中，铁蛋白对净铁含量的贡献很大。本文分析了大豆铁蛋白在食品加工过程中（特别是豆腐凝胶形成过程中）的寡聚状态和铁含量。铁蛋白是从豆腐凝胶中纯化的含铁低聚物（每个低聚物约1000个Fe原子），它由两种类型的亚基组成，类似于天然大豆种子铁蛋白。圆二色光谱也表明天然大豆铁蛋白和豆腐铁蛋白之间的α-螺旋结构没有差异。目前的数据表明，铁蛋白在食品加工中的热处理（煮沸过程）期间是稳定的，尽管在高于80摄氏度的温度下观察到部分变性。
Ferritin, a multimeric iron storage protein distributed in almost all living kingdoms, has been highlighted recently as a nutritional iron source in plant-derived foodstuffs, because ferritin iron is suggested to have high bioavailability. In soybean seeds, ferritin contributes largely to the net iron contents. Here, the oligomeric states and iron contents of soybean ferritin during food processing (especially tofu gel formation) were analyzed. Ferritin was purified from tofu gel as an iron-containing oligomer (approximately 1000 Fe atoms per oligomer), which was composed of two types of subunits similar to the native soybean seed ferritin. Circular dichroism spectra also showed no differences in alpha-helical structure between native soybean ferritin and tofu ferritin. The present data demonstrate that ferritin was stable during the heat treatment (boiling procedure) in food processing, although partial denaturation was observed at temperatures higher than 80 degrees C.