Harsh Sensitivity and Mechanism Exploration of an Antibacterial Peptide Extracted from Walnut Oil Residue Derived from Agro-Industrial Waste-Reference-Cited by-同舟云学术

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Harsh Sensitivity and Mechanism Exploration of an Antibacterial Peptide Extracted from Walnut Oil Residue Derived from Agro-Industrial Waste

Published:2022-06-07 Issue:24 Volume:70 Page:7460-7470
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Liu Dongwei¹^ORCID,Liu Mei²,Meng Dehao¹,Mu Yihan¹^ORCID,Wang Tao¹,Lv Zhaolin¹³

Affiliation:

1. College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China

2. State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China

3. Department of Beijing Key Laboratory of Forest Food Process and Safety, Beijing Forestry University, Beijing 100083, China

Funder

Central University Basic Research Fund of China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.2c02699

Reference45 articles.

1. Jatropha curcas L. Seed Cake Residue as an Alternative Source for Obtaining Curcin: A Type 1 Ribosome-Inactivating Protein

2. Separation, identification and molecular binding mechanism of dipeptidyl peptidase IV inhibitory peptides derived from walnut (Juglans regia L.) protein

3. Glycine betaine enhanced foam separation for recovering and enriching protein from the crude extract of perilla seed meal

4. Identification and characterization of antioxidative peptides derived from simulated in vitro gastrointestinal digestion of walnut meal proteins

5. Purification and Identification of an ACE Inhibitory Peptide from Walnut Protein

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Antimicrobial peptides derived from food byproducts: Sources, production, purification, applications, and challenges;Comprehensive Reviews in Food Science and Food Safety;2024-09

2. Effects of defatted walnut meal as a potential ingredient in bread: physicochemical, rheological, functional and sensory properties;JOURNAL OF ENGINEERING SCIENCE;2023-04-15

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