Process optimisation of haemoglobin hydrolysis by complex proteases to produce haem‐enriched peptides and its iron uptake property evaluation by Caco‐2 cell model-Reference-Cited by-同舟云学术

Process optimisation of haemoglobin hydrolysis by complex proteases to produce haem‐enriched peptides and its iron uptake property evaluation by Caco‐2 cell model

Published:2020-08-05 Issue:11 Volume:55 Page:3412-3423
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

He Lichao¹,Yang Fan²,Liang Yanhui²,Zhang Min²,Liu Xiaojie²,Zhao Shilin²,Jin Guofeng²^ORCID

Affiliation:

1. College of Food and Biotechnology Wuhan Institute of Design and Sciences Wuhan430205China

2. College of Food Science and Technology & MOE Key Laboratory of Environment Correlative Dietology Huazhong Agricultural University Wuhan430070China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14672

Reference21 articles.

1. Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid

2. Implementing new guidelines for the management of iron deficiency anaemia in pregnancy‐incorporating the views of health;Allard S.;British Journal of Haematology,2013

3. Effect of Trypsin and Mucin on Heme Iron Bioavailability in Humans

4. Rapid determination of degree of hydrolysis for hemoglobin by osmometry;Chae H.J.;The Korean Society for Applied Biological Chemistry,2001

5. Transport of Egg White ACE-Inhibitory Peptide, Gln-Ile-Gly-Leu-Phe, in Human Intestinal Caco-2 Cell Monolayers with Cytoprotective Effect

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Value-added utilization of hemoglobin and its hydrolysis products from livestock and poultry blood processing by-products: A review;Trends in Food Science & Technology;2024-09

2. Production and Characterization of Heme Iron Polypeptide from the Blood of Skipjack Tuna (Katsuwonus pelamis) Using Enzymatic Hydrolysis for Food Supplement Application;Foods;2023-08-29

3. Toward the high-efficient utilization of poultry blood: Insights into functionality, bioactivity and functional components;Critical Reviews in Food Science and Nutrition;2023-06-27

4. Valorisation of blood protein from livestock to produce haem iron‐fortified hydrolysates with antioxidant activity;International Journal of Food Science & Technology;2022-02-09