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

Figure 5 Pea ferritin looses its secondary structure at gastric pH. Purified pea ferritin (1 mg/mL) was incubated either at pH 7.2 (10 mmol/L phosphate buffer saline) or at pH 2 (saline HCl) for 20 min and the far UV CD spectra recorded in the range of 200-250 nm. Inset, the percentage of secondary structure calculated from the CD data using K2D program.