Contributions of molecular size, charge distribution, and specific amino acids to the iron-binding capacity of sea cucumber (Stichopus japonicus) ovum hydrolysates.
作者： Na Sun , Pengbo Cui , Ziqi Jin , Haitao Wu , Yixing Wang
DOI: 10.1016/J.FOODCHEM.2017.03.077
关键词:
摘要: … contents could reach 23% (unpublished data). It is speculated that sea cucumber ova may … α is the average degree of dissociation of the α-NH 2 groups released during hydrolysis and …
sci-hub.se 参考文章(42)
David J Bendell, Paul W Groundwater, Rosaleen J Anderson, Organic Spectroscopic Analysis ,(2004)
Xu Wang, Ming Li, Min Li, Xueying Mao, Jie Zhou, Fazheng Ren, Preparation and characteristics of yak casein hydrolysate–iron complex International Journal of Food Science and Technology. ,vol. 46, pp. 1705- 1710 ,(2011) , 10.1111/J.1365-2621.2011.02672.X
Clara Camaschella, Iron-Deficiency Anemia The New England Journal of Medicine. ,vol. 372, pp. 1832- 1843 ,(2015) , 10.1056/NEJMRA1401038
Raymond P. Glahn, Darrell R. Van Campen, Iron Uptake Is Enhanced in Caco-2 Cell Monolayers by Cysteine and Reduced Cysteinyl Glycine Journal of Nutrition. ,vol. 127, pp. 642- 647 ,(1997) , 10.1093/JN/127.4.642
S. Storcksdieck, Genannt Bonsmann, R. F. Hurrell, Iron-Binding Properties, Amino Acid Composition, and Structure of Muscle Tissue Peptides from in vitro Digestion of Different Meat Sources Journal of Food Science. ,vol. 72, pp. S019- S029 ,(2007) , 10.1111/J.1750-3841.2006.00229.X
Maria Smyth, Richard J. FitzGerald, Relationship between Some Characteristics of WPC Hydrolysates and the Enzyme Complement in Commercially Available Proteinase Preparations International Dairy Journal. ,vol. 8, pp. 819- 827 ,(1998) , 10.1016/S0958-6946(98)00121-6
Da Chen, Zunying Liu, Wenqian Huang, Yuanhui Zhao, Shiyuan Dong, Mingyong Zeng, Purification and characterisation of a zinc-binding peptide from oyster protein hydrolysate Journal of Functional Foods. ,vol. 5, pp. 689- 697 ,(2013) , 10.1016/J.JFF.2013.01.012
Cristina Torres-Fuentes, Manuel Alaiz, Javier Vioque, Iron-chelating activity of chickpea protein hydrolysate peptides. Food Chemistry. ,vol. 134, pp. 1585- 1588 ,(2012) , 10.1016/J.FOODCHEM.2012.03.112
Haohao Wu, Zunying Liu, Yuanhui Zhao, Mingyong Zeng, Enzymatic preparation and characterization of iron-chelating peptides from anchovy (Engraulis japonicus) muscle protein Food Research International. ,vol. 48, pp. 435- 441 ,(2012) , 10.1016/J.FOODRES.2012.04.013
Guangrong Huang, Zhangyan Ren, Jiaxin Jiang, Separation of Iron-Binding Peptides from Shrimp Processing By-products Hydrolysates Food and Bioprocess Technology. ,vol. 4, pp. 1527- 1532 ,(2011) , 10.1007/S11947-010-0416-3