Soybean peptide aggregates improved calcium binding capacity-Reference-Cited by-同舟云学术

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Soybean peptide aggregates improved calcium binding capacity

Published:2016-04 Issue: Volume:67 Page:174-180
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Liu He,Lv Ying,Xu Jingting,Guo Shuntang

Funder

National Key Technologies Research and Development Program

Ministry of Science and Technology of the People's Republic of China

Publisher

Elsevier BV

Subject

Food Science

Reference46 articles.

1. Functional identification of calcium binding residues in bovine α-lactalbumin;Anderson;Biochemistry,1997

2. A study of the soluble complexes formed during calcium binding by soybean protein hydrolysates;Bao;Journal of Food Science,2008

3. Chemical composition, affinity for calcium, and some related properties of the vitamin D dependent calcium binding protein;Bredderman;Biochemistry,1974

4. Kinetic partitioning of protein folding and aggregation;Chiti;Nature Structural & Molecular Biology,2002

5. Hydrolysis of whey protein isolate with Bacillus licheniformis protease: fractionation and identification of aggregating peptides;Creusot;Journal of Agricultural and Food Chemistry,2007

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3. Effect of different iron ratios on interaction and thermodynamic stability of bound whey protein isolate;Food Research International;2024-04

4. Preparation of soybean meal peptide for chelation with copper/zinc using Aspergillus oryzae in solid-state fermentation;Food Bioscience;2023-06

5. Reply to the ‘Comment on “Deciphering calcium-binding behaviors of casein phosphopeptides by experimental approaches and molecular simulation”’ by D. Horne, Food Funct., 2022, 13, https://doi.org/D2FO00808D;Food & Function;2023

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