The interaction of zinc(II) and phytic acid with soya bean glycinin
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference24 articles.
1. The structure, physical and chemical properties of the soy bean protein glycinin
2. Isolation and assay of red-cell inositol polyphosphates
3. Independent and mutual interactions of copper(II) and zinc(II) ions with phytic acid
4. Phytic acid interactions in food systems
5. The phosphorylation of epi-inositol and muco-inositol with polyphosphoric acid
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1. Phytic acid and its interactions: Contributions to protein functionality, food processing, and safety;Comprehensive Reviews in Food Science and Food Safety;2021-02-08
2. Enrichment and Identification of the Most Abundant Zinc Binding Proteins in Developing Barley Grains by Zinc-IMAC Capture and Nano LC-MS/MS;Proteomes;2018-01-17
3. Effects of Phytase-Assisted Processing Method on Physicochemical and Functional Properties of Soy Protein Isolate;Journal of Agricultural and Food Chemistry;2014-11-03
4. Influence of Phytase, EDTA, and Polyphenols on Zinc Absorption in Adults from Porridges Fortified with Zinc Sulfate or Zinc Oxide;The Journal of Nutrition;2014-06-25
5. Protein–phytate interactions in pig and poultry nutrition: a reappraisal;Nutrition Research Reviews;2012-02-06
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