2018
DOI: 10.1016/j.foodchem.2017.06.090
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Isolation of a novel calcium-binding peptide from wheat germ protein hydrolysates and the prediction for its mechanism of combination

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Cited by 140 publications
(97 citation statements)
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“…Similar levels of iron chelation were obtained after the simulated gastrointestinal digestion of rice proteins [ 90 ]. Peptide FVDVT was recently identified as a strong calcium chelating peptide (89.9% at 5 mg/mL) in wheat germ hydrolyzed proteins after ultrafiltration, anion-exchange chromatography, gel filtration chromatography, and reversed-phase HPLC [ 80 ]. Other chelating hydrolysates from cereal by-products include oat brans [ 91 ] and barley [ 21 ].…”
Section: Hydrolyzed Food Proteins and Peptides That Chelate Or Enhmentioning
confidence: 99%
“…Similar levels of iron chelation were obtained after the simulated gastrointestinal digestion of rice proteins [ 90 ]. Peptide FVDVT was recently identified as a strong calcium chelating peptide (89.9% at 5 mg/mL) in wheat germ hydrolyzed proteins after ultrafiltration, anion-exchange chromatography, gel filtration chromatography, and reversed-phase HPLC [ 80 ]. Other chelating hydrolysates from cereal by-products include oat brans [ 91 ] and barley [ 21 ].…”
Section: Hydrolyzed Food Proteins and Peptides That Chelate Or Enhmentioning
confidence: 99%
“…Protein obtained with the earlier‐mentioned method was hydrolyzed according to Wang's method with a slight modification . Hydrolysis parameters were described as follows: protein concentration 5% (protein/ultra‐pure water, w / v ), alkaline proteinase substrate/enzyme ratio of 50:1 ( w / w ) at pH 8.5, 50 °C, hydrolysis for 60, 120, 180, 240, and 300 min.…”
Section: Methodsmentioning
confidence: 99%
“…Calcium chelate refers to the metal complex formed by stable bonds between amino acids or peptides and metal calcium ions and includes two main products, calcium amino acid and calcium peptide chelate 58 – 60 . It is mainly prepared by chelating polypeptides or oligopeptides with calcium ions or when a single or complex amino acid chelates with calcium ions (Fig.…”
Section: Calcium Supplements and Bioavailabilitymentioning
confidence: 99%