Enhancing hemoglobin peptide production from chicken blood fermentation by food‐grade nonionic surfactant-Reference-Cited by-同舟云学术

Enhancing hemoglobin peptide production from chicken blood fermentation by food‐grade nonionic surfactant

Published:2019-08-11 Issue:5 Volume:66 Page:833-841
ISSN:0885-4513
Container-title:Biotechnology and Applied Biochemistry
language:en
Short-container-title:Biotechnology and Applied Biochemistry

Author:

Li Deng‐Long¹²³,Wu Bin¹²³,Zhang Xuan²,Li Ming‐Yuan¹³,Cheng Jing‐Rong²⁴^ORCID,Tang Dao‐Bang²

Affiliation:

1. College of Life and Geographic Sciences Kashi University Kashi People's Republic of China

2. Sericultural & Agri‐Food Research Institute Guangdong Academy of Agricultural Sciences Key Laboratory of Functional Foods Ministry of Agriculture and Rural Affairs Guangdong Key Laboratory of Agricultural Products Processing Guangzhou People's Republic of China

3. The Key Laboratory of Ecology and Biological Resources in Yarkand Oasis at College & University Department of Education of Xinjiang Uygur Autonomous Region Kashi University Kashi China

4. Guangdong Engineering Center for Biopharmaceuticals School of Biology and Biological Engineering South China University of Technology Guangzhou Higher Education Mega Center Guangzhou People's Republic of China

Funder

Guangzhou Science and Technology Program key projects

Publisher

Wiley

Subject

Process Chemistry and Technology,Drug Discovery,Applied Microbiology and Biotechnology,Biomedical Engineering,Molecular Medicine,General Medicine,Bioengineering,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/bab.1795

Reference29 articles.

1. Hemoglobin hydrolysates from porcine blood obtained through enzymatic hydrolysis assisted by high hydrostatic pressure processing

2. Predictable convergence in hemoglobin function has unpredictable molecular underpinnings

3. Optimization of hydrolysis condition of blood meal by Bacillus subtilis with response surface methodology

4. Antioxidant activity and functional properties of porcine plasma protein hydrolysate as influenced by the degree of hydrolysis

5. Adding value to the chia (Salvia hispanica L.) expeller: Production of bioactive peptides with antioxidant properties by enzymatic hydrolysis with Papain

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