Preparation of sheep bone collagen peptide–calcium chelate using enzymolysis-fermentation methodology and its structural characterization and stability analysis-Reference-Cited by-同舟云学术

Preparation of sheep bone collagen peptide–calcium chelate using enzymolysis-fermentation methodology and its structural characterization and stability analysis

Published:2020 Issue:20 Volume:10 Page:11624-11633
ISSN:2046-2069
Container-title:RSC Advances
language:en
Short-container-title:RSC Adv.

Author:

Wang Xueqi¹²³⁴,Zhang Zhen¹²³⁴^ORCID,Xu Hongyan¹²³⁴,Li Xiaoye¹²³⁴,Hao Xudong¹²³⁴

Affiliation:

1. College of Food Science and Engineering

2. Gansu Agricultural University

3. Lanzhou 730070

4. China

Abstract

In this study, enzymatic hydrolysis and Lactobacillus fermentation were used in combination to prepare collagen peptide with high free calcium content, followed by the addition of anhydrous ethanol to obtain peptide–calcium chelate.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Chemical Engineering,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2020/RA/D0RA00425A

Reference41 articles.

1. Enzymatic hydrolysis kinetics and nitrogen recovery in the protein hydrolysate production from pig bones

2. Ion-pair reversed-phase chromatography of short double-stranded deoxyribonucleic acid in silicon micro-pillar array columns: Retention model and applications

3. Hydrolyzing Condition and Immunocompetence of Sheep Bone Protein Enzymatic Lysates

4. Chicken Eggshell Matrix Proteins Enhance Calcium Transport in the Human Intestinal Epithelial Cells, Caco-2

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