Identification of novel peptides with high stability against in vitro hydrolysis from bovine elastin hydrolysates and evaluation of their elastase inhibitory activity-Reference-Cited by-同舟云学术

Identification of novel peptides with high stability against in vitro hydrolysis from bovine elastin hydrolysates and evaluation of their elastase inhibitory activity

Published:2019-06-30 Issue:1 Volume:55 Page:99-108
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Liu Yang¹²,Zheng Lin¹,Xu Jucai¹²,Sun‐waterhouse Dongxiao¹²,Sun Baoguo³,Su Guowan¹²^ORCID,Zhao Mouming¹²³^ORCID

Affiliation:

1. School of Food Science and Engineering South China University of Technology Guangzhou 510640 China

2. Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center Guangzhou 510650 China

3. Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology& Business University Beijing 100048 China

Funder

National Key Research and Development Program of China

Guangdong Province for Science and Technology Innovative Young Talents

Guangzhou Science and Technology Plan Projects

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14256

Reference43 articles.

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3. Stability against enzymatic hydrolysis of endomorphin-1 analogues containing β-proline

4. The effect of molecular weights on the survivability of casein-derived antioxidant peptides after the simulated gastrointestinal digestion

5. Comparison of five procedures for the purification of insoluble elastin

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