Water extractability of the zinc protoporphyrin IX–myoglobin complex from Parma ham is pH-dependent

•In Parma ham, 30–50% of zinc protoporphyrin IX (ZnPP) was water-insoluble.•The water extraction ratio of ZnPP positively correlated with the muscle pH.•The higher pH increased the water extractability of ZnPP from Parma ham.•Water-insoluble ZnPP binds to myoglobin (Mb) and hemoglobin.•The water sol...

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Veröffentlicht in:	Food chemistry 2024-05, Vol.441, p.138317-138317, Article 138317
Hauptverfasser:	Abe, Haruka, Zhai, Yang, Toba, Yu, Masumo, Hiroki, Hayakawa, Toru, Kumura, Haruto, Wakamatsu, Jun-ichi
Format:	Artikel
Sprache:	eng
Schlagworte:	Myoglobin Parma ham Protein solubility Zinc protoporphyrin IX
Online-Zugang:	Volltext
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