Optimization of Hemoglobin Chitosan Glycosylation Conditions and Structural Characteristics and Functions of Glycosylated Hemoglobin after an In vitro Digestion-Reference-Cited by-同舟云学术

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Optimization of Hemoglobin Chitosan Glycosylation Conditions and Structural Characteristics and Functions of Glycosylated Hemoglobin after an In vitro Digestion

Published:2021-07-01 Issue:7 Volume:30 Page:794-805
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Zhan Junqi¹,Li Gaoshang²,Tan Beibei³

Affiliation:

1. State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China

2. College of Biosystem Engineering and Food Science, Zhejiang University, Hangzhou, China

3. College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China

Funder

Modern Agricultural Technical System Foundation

National Natural Science Foundation of China

Science Technology Department of Zhejiang Province

Ningbo Natural Science Foundation

Ningbo Science Technology Department of China

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10498850.2021.1946231

Reference38 articles.

1. A preliminary study on the antibacterial mechanism of Tegillarca granosa hemoglobin by derived peptides and peroxidase activity

2. A hit deconstruction approach for the discovery of fetal hemoglobin inducers

3. Antioxidant properties of carp (Cyprinus carpio L.) protein ex vivo and in vitro hydrolysates

4. Effect of high hydrostatic pressure on the oxidation of washed muscle with added chicken hemoglobin

5. Relationship between digestibility and secondary structure of raw and thermally treated legume proteins: a Fourier transform infrared (FT-IR) spectroscopic study

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2. Effect of glycosylation modification on structure and properties of soy protein isolate: A review;Journal of Food Science;2024-07-02

3. Recent advances, challenges and functional applications of protein glycosylation modification in food industry;International Journal of Food Science & Technology;2024-05-13

4. Effect of Glycosylation on the Physicochemical Properties, Structure and Iron Bioavailability of Ferritin Extracted from Tegillarca granosa;Journal of Ocean University of China;2023-07-22

5. Effect of interaction between catechin and glycated porcine hemoglobin on its antioxidant functional and structural properties;LWT;2023-06

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