Dissociation of ferriheme from oxidized heme proteins and re-reduction of ferriheme to ferroheme are crucial for the formation of zinc protoporphyrin IX in nitrite/nitrate-free dry-cured meat products

• Published in: Food chemistry Vol. 427; p. 136755
• Main Authors: Zhai, Yang, Abe, Haruka, Wang, Hung-Cheng, Hayakawa, Toru, Kumura, Haruto, Wakamatsu, Jun-ichi
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 30.11.2023
• Subjects: azides; carbon monoxide; cured meats; dissociation; food chemistry; ham; heme; Heme dissociation; Heme reduction; hemoglobin; ligands; nitrates; nitric oxide; Nitrite; nitrites; oxidation; protoporphyrin; zinc; Zinc protoporphyrin IX; Zinc protoporphyrin IX; Heme dissociation; Nitrite; Heme reduction

•Not ferroheme but ferriheme can be predominantly dissociated from heme proteins.•The strong heme-ligand binding inhibits the iron release of heme and ZnPP formation.•The reduction of the dissociated ferriheme is essential for ZnPP formation. Zinc protoporphyrin IX (ZnPP) is the dominant red pigment...