Role of polysaccharide conjugation in physicochemical and emulsifying properties of egg phosvitin and the calcium binding capacity of its phosphopeptides-Reference-Cited by-同舟云学术

Role of polysaccharide conjugation in physicochemical and emulsifying properties of egg phosvitin and the calcium binding capacity of its phosphopeptides

Published:2019 Issue:4 Volume:10 Page:1808-1815
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Cui Yanchun¹²³⁴,Li Xiang¹²³⁴,Lu Mei⁵⁶⁷⁸,Liu Xuebo¹²³⁴^ORCID,Duan Xiang¹²³⁴^ORCID

Affiliation:

1. College of Food Science and Engineering

2. Northwest A&F University

3. Yangling 712100

4. PR China

5. Department of Food Science and Technology

6. 249 Food Innovation Center

7. Lincoln

8. USA

Abstract

Glycosylation with pectin simultaneously improved the emulsifying properties of egg phosvitin and the calcium binding capacity of its phosphopeptides.

Funder

China Postdoctoral Science Foundation

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2019/FO/C8FO02464B

Reference40 articles.

1. Preparation, characterization and calcium release evaluation in vitro of casein phosphopeptides-soluble dietary fibers copolymers as calcium delivery system

2. Comparing the calcium bioavailability from two types of nano-sized enriched milk using in-vivo assay

3. Characterization of sea cucumber (stichopus japonicus ) ovum hydrolysates: calcium chelation, solubility and absorption into intestinal epithelial cells