Purification and activity evaluation of novel anti-inflammatory peptides from pearl oyster (<i>Pinctada martensii</i>) hydrolysates-Reference-Cited by-同舟云学术

Purification and activity evaluation of novel anti-inflammatory peptides from pearl oyster (Pinctada martensii) hydrolysates

Published:2023 Issue:9 Volume:14 Page:4242-4253
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Shen Jinpeng¹,Zeng Manjia¹,Huang Pantian¹,Chen Bingbing¹,Xia Zhen¹,Cao Yong¹^ORCID,Miao Jianyin¹^ORCID

Affiliation:

1. Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China

Abstract

Pearl oyster meat, a by-product of pearl production, is rich in protein, but has a low utilization rate.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2023/FO/D2FO04046H

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