Isolation, characterization, and molecular docking analyses of novel calcium‐chelating peptide from soy yogurt and the study of its calcium chelation mechanism-Reference-Cited by-同舟云学术

Isolation, characterization, and molecular docking analyses of novel calcium‐chelating peptide from soy yogurt and the study of its calcium chelation mechanism

Published:2022-12-29 Issue:6 Volume:103 Page:2939-2948
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Gan Jing¹^ORCID,Xiao Ziqun¹²³^ORCID,Wang Kuaitian¹²,Kong Xiao¹,Du Mengdi¹,Wang Zhenhua¹,Xu Bo¹,Cheng Yongqiang²^ORCID

Affiliation:

1. College of Life Science Yantai University, Yantai Shandong China

2. Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering China Agricultural University Beijing China

3. School of Food Science and Technology Jiangnan University Jiangsu China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.12370

Reference51 articles.

1. Effects of phosvitin phosphopeptide-Ca complex prepared by efficient enzymatic hydrolysis on calcium absorption and bone deposition of mice

2. Upregulation of interleukin-6 on Cav3.2 T-type calcium channels in dorsal root ganglion neurons contributes to neuropathic pain in rats with spinal nerve ligation