@article{DING2022, 
author = {Bingwen DING and Guihong MA and Xiao LI and Jiaqian ZHU and Die LI and Yinglin FENG and Zhiqing ZHANG and Shuhong LI and Yi MA and Meiliang LI},
title = {Effects of Heat Treatment on the Stability of Liver Ferritin from Acipenser baerii},
year = {2022},
journal = {Food Science},
volume = {43},
number = {8},
pages = {66-73},
keywords = {liver ferritin from Acipenser baerii, physical and chemical properties, heat treatment, stability, reduction and release},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20210122-246},
doi = {10.7506/spkx1002-6630-20210122-246},
abstract = {In this study, the effect of heat treatment at different temperatures (60-100 ℃) on the stability of liver ferritin from Acipenser baerii (ABLF) was investigated by electrophoresis, ultraviolet (UV) absorption spectroscopy, dynamic light scattering (DLS), Fourier transform infrared (FTIR) spectroscopy. Besides, the effect of heat treatment temperatures of 25-65 ℃on the rate of iron release from ABLF and the storage stability of ABLF at 4 and 25 ℃ were explored. The results showed that the solubility and iron content of ABLF gradually decreased, and the content of protein aggregates increased with increasing heat treatment temperature (60-100 ℃). The FTIR spectroscopic results showed that the relative content of α-helix structure gradually decreased, and the relative content of random coil structure generally increased with increasing heat treatment temperature, especially in the range of 80-100 ℃, while little changes were observed in the range of 60-80 ℃indicating that ABLF had good stability at 60-80 ℃. The rate of iron release from ABLF increased with increasing heat treatment temperature (25-65 ℃). ABLF was more stable when stored at 4 ℃ than at 25 ℃. The results of this research will provide a theoretical basis for the processing and utilization of ABLF.}
}