Peptide Aggregation during Plastein Reaction Enhanced Bile Acid-Binding Capacity of Enzymatic Chicken Meat Hydrolysates-Reference-Cited by-同舟云学术

Peptide Aggregation during Plastein Reaction Enhanced Bile Acid-Binding Capacity of Enzymatic Chicken Meat Hydrolysates

Published:2015-04-27 Issue:3 Volume:39 Page:344-348
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:Journal of Food Biochemistry

Author:

Udenigwe Chibuike C.¹^ORCID,Mohan Aishwarya¹,Wu Sihong¹

Affiliation:

1. Health and Bioproducts Research Laboratory; Department of Environmental Sciences; Faculty of Agriculture; Dalhousie University; Truro NS B2N 5E3 Canada

Funder

Natural Sciences and Engineering Research Council of Canada

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfbc.12139/fullpdf

Reference12 articles.

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2. Mechanisms of plastein formation, and prospective food and nutraceutical applications of the peptide aggregates;Gong;Biotech. Rep.,2015

3. The formation of heat and enzyme induced (plastein) gels from pepsin-hydrolyzed soy protein isolate;Hartnett;J. Food Biochem.,1990

4. Evidence for the existence of a soybean resistant protein that captures bile acid and stimulates its fecal excretion;Higaki;Biosci. Biotechnol. Biochem.,2006

5. Mechanisms and prospects of food protein hydrolysates and peptide-induced hypolipidaemia;Howard;Food Funct.,2013

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