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

Figure 4 Pea ferritin dissociates under gastric conditions and releases bound iron. The elution profile of purified pea ferritin (200 μg) either at pH 7.2 or pH 2 fractionated on TSK 2000 column. The protein was monitored at 280 nm and protein bound iron at 420 nm.