Structure, properties and multifaceted food applications of four typical iron-binding proteins

Iron is an essential nutrient for humans, and iron-binding proteins are carrier proteins that bind metallic iron and play important roles in iron metabolism and immune responses. Iron-binding proteins can perform vital functions in transporting, storing, and regulating iron ions. Currently, there are mainly four typical iron-binding proteins, including ferritin, the transferrin family (serum transferrin, ovotransferrin, melanotransferrin, lactoferrin), hemoglobin, and myoglobin, that have been widely used in food applications due to their unique functional properties. This review mainly discusses the extraction, structures, and properties of these four iron-binding proteins, and highlights the applications of these iron-binding proteins, including iron supplementation, food preservative, color enhancer, delivery of bioactive substances, and infant formula. Moreover, the challenges of iron-binding proteins in food applications are highlighted and future research directions are pointed out. This review will provide comprehensive and in-depth discussion about the typical iron-binding proteins and offer guidance for their various food applications.