Gastric digestion of pea ferritin and modulation of its iron bioavailability by ascorbic and phytic acids in caco-2 cells

Figure 3 Digestive stability of pea ferritin: Purified pea ferritin (1 mg/mL) was incubated at pH 7. 2 and at pH 2 in the presence and absence of 1.6 mg/mL of pepsin for 2 h at 37°C and analyzed by 6% PAGE (A) A1. pH 7.2; A2: pH 2; A3: pH 2 + pepsin, and 12.5% SDS-PAGE (B) B1: Molecular weight markers; B2: pH 7.2; B3: pH 2; B4: pH 2 + pepsin.