Isolation and characterization of zinc-binding peptides from mung bean protein hydrolysates-Reference-Cited by-同舟云学术

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Isolation and characterization of zinc-binding peptides from mung bean protein hydrolysates

Published:2019-11-14 Issue:1 Volume:246 Page:113-124
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Fu Tianxin,Zhang Shu,Sheng Yanan,Feng Yuchao,Jiang Yingjun,Zhang Yiwei,Yu Miao,Wang Changyuan

Funder

Science and Technology Research Project of Heilongjiang Agricultural Reclamation Administration

Heilongjiang Province Postdoctoral Science Foundation

Heilongjiang Provincial Natural Science Foundation

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-019-03397-8.pdf

Reference34 articles.

1. Liu H, Li NH (2013) Prospects and trends of China’s mung bean trade. Agric Outlook 06:62–64. https://doi.org/10.3969/j.issn.1673-3908.2013.06.013

2. Zeng ZH, Wang Q, Lin WJ, Wang Y, Zhou SM (2012) Analysis of nutrition and functional properties of mung bean protein. J Chin Cereals Oils Assoc 6:51–55. https://doi.org/10.3969/j.issn.1003-0174.2012.06.011

3. Sonklin C, Laohakunjit N, Kerdchoechuen O (2018) Assessment of antioxidant properties of membrane ultrafiltration peptides from mungbean meal protein hydrolysates. PeerJ 6(7):e5337. https://doi.org/10.7717/peerj.5337

4. Diao JJ, Wang KK, Zhang LP, Cao LK (2017) Separation and purification of mung bean inhibitory peptides by simulated moving bed chromatography. Chin J Food Sci 17(09):142–150. https://doi.org/10.16429/j.1009-7848.2017.09.018

5. Sandstead HH (2000) Causes of iron and zinc deficiencies and their effects on brain. J Nutr 130(2):347–349. https://doi.org/10.1046/j.1365-277x.2000.00211.x

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