Role of ferritin as a lipid oxidation catalyst in muscle food

• Published in: Journal of agricultural and food chemistry Vol. 38; no. 3; pp. 674 - 677
• Main Authors: Decker, Eric A, Welch, Barbara
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 01.03.1990
• Subjects: Biological and medical sciences; CARNE DE RES; Food industries; Fundamental and applied biological sciences. Psychology; General aspects; METALLOPROTEINE; METALPROTEINAS; Methods of analysis, processing and quality control, regulation, standards; VIANDE BOVINE; Cysteine; Temperature; Ascorbic acid; Ferritin; Lipids; Iron; Foodstuff; Off-flavours; Proteins; PH; Influence; Muscle; Oxidation; Release
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf00093a019

Iron was released from ferritin by both cysteine and ascorbate at the pH found in muscle foods (5.5-6.9). The rate of iron release from ferritin was influenced by temperature and ferritin and reducing agent concentrations. Storing beef muscle at 4 degrees C for 11 days resulted in a decrease in the concentration of ferritin antibody precipitable iron, suggesting that iron is released from ferritin in situ. Physiological concentrations of ferritin catalyzed lipid oxidation in vitro, and heating ferritin increased the rate of lipid oxidation. These data suggest that ferritin could be involved in the development of off-flavors in both cooked and uncooked muscle foods