Preparation and characterization of iron-chelating peptides from whey protein: An alternative approach for chemical iron fortification

Author:

Athira S.,Mann Bimlesh,Sharma RajanORCID,Pothuraju Ramesh,Bajaj Rajesh Kumar

Publisher

Elsevier BV

Subject

Food Science

Reference59 articles.

1. Characterization of casein phosphopeptides prepared using alcalase: Determination of enzyme specificity;Adamson;Enyzme and Microbial Technology,1996

2. Enzymic hydrolysis of food proteins;Adler-Nissen,1986

3. AOAC (2005). Official methods of analysis. The Association of Official Analytical Chemists (18th ed.). Maryland, USA: North Fredrick Avenue Gaithersburg.

4. Production and characterisation of whey protein hydrolysate having antioxidant activity from cheese whey;Athira;Journal of the Science of Food and Agriculture,2015

5. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: The FRAP assay;Benzie;Analytical Biochemistry,1996

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