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Cited by 6Proteins in Food SystemsProtein Hydrolysis and Bioactive PeptidesFood Nutrient Composition and Product Development

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Impact of iron binding on the functional and digestive properties of potato protein fractions

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Li, Sisheng, Luo, Minna, Zhang, Yuzhen, Wong, Siu, Hu, Xiaoyan, Yan, Weixin, McClements, David Julian·2025·Food Hydrocolloids
DOI 10.1016/j.foodhyd.2025.111129
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  • The increased hydrolysis of potato protein gels by iron binding is explained by iron acting as a cofactor for proteases during digestion.

    “which was explained that iron acted as a cofactor for the proteases during digestion”

    From Designing Protein Gels for Nutrient Delivery: From Formulation to Digestion (2026) · cites this paper as S. Li, Luo, et al. 2025

  • Iron binding increased the hydrolysis of potato protein gels with higher viscosity and gel strength.

    “Iron binding increased the hydrolysis of potato protein gels with higher viscosity and gel strength”

    From Designing Protein Gels for Nutrient Delivery: From Formulation to Digestion (2026) · cites this paper as S. Li, Luo, et al. 2025

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Cited by

Sorted by citations

Metadata

Authors
Li, S., Luo, M., Zhang, Y., Wong, S., Hu, X., Yan, W., & McClements, D. J.
Affiliations
University of Massachusetts Amherst (US)
Corresponding author
McClements, David Julian
ORCID
Venue
Food Hydrocolloids
Publisher
Elsevier BV
Published
2025-06
Volume
163
Pages
111129
ISSN
0268-005X (ISSN-L)
DOI
10.1016/j.foodhyd.2025.111129
OpenAlex
W4406999392
Cited by
6
References
0
Citations by year
2026: 4 · 2025: 2
FWCI
2.83
Type
journal article
Language
en
Open access
Licence
Locations
Food Hydrocolloids (acceptedVersion)
Funders
  • U.S. Department of Agriculture
  • China Scholarship Council
  • Massachusetts Agricultural Experiment Station (MAS00559)
  • National Institute of Food and Agriculture
  • Good Food Institute
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Protein Hydrolysis and Bioactive Peptides
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
Keywords
iron binding, patatin, protease inhibitors, protein functional properties, proteolysis, in vitro digestion, iron bioaccessibility, viscosity, viscoelasticity, iron deficiency, iron-fortified foods, plant proteins

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