Identification and characterization of the peptides with calcium‐binding capacity from tilapia ( Oreochromis niloticus ) skin gelatin enzymatic hydrolysates-Reference-Cited by-同舟云学术

Identification and characterization of the peptides with calcium‐binding capacity from tilapia ( Oreochromis niloticus ) skin gelatin enzymatic hydrolysates

Published:2019-12-23 Issue:1 Volume:85 Page:114-122
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Bingtong Liu¹,Yongliang Zhuang¹^ORCID,Liping Sun¹^ORCID

Affiliation:

1. Yunnan Inst. of Food SafetyKunming Univ. of Science and Technology No. 727 South Jingming Road Kunming Yunnan 650500 China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14975

Reference35 articles.

1. Structural Insights into the Hydrogen-Bonding and Folding Pattern in Ant-Ant-Pro-Gly Tetrapeptides

2. Appendix 5. Nomenclature for peptide fragment ions (positive ions)

3. Novel Peptide with Specific Calcium-Binding Capacity from Schizochytrium sp. Protein Hydrolysates and Calcium Bioavailability in Caco-2 Cells

4. Effect of phytase dose and reduction in dietary calcium on performance, nutrient digestibility, bone ash and mineralization in broilers fed corn-soybean meal-based diets with reduced nutrient density

5. Kinetics of lipopeptides production of tilapia processing byproduct fermentation by NT‐6 in solid state;Feng T.;Journal of Fisheries of China,2017

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