In silico-screened cationic dipeptides from scallop with synergistic gelation effect on ι-carrageenan-Reference-Cited by-同舟云学术

In silico-screened cationic dipeptides from scallop with synergistic gelation effect on ι-carrageenan

Published:2021 Issue:12 Volume:12 Page:5407-5416
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Xu Shi-Qi¹²³⁴,Han Yi-Tong¹²³⁴,Yan Jia-Nan¹²³⁴,Jiang Xin-Yu¹²³⁴,Du Yi-Nan¹²³⁴,Wu Hai-Tao¹²³⁴⁵^ORCID

Affiliation:

1. School of Food Science and Technology

2. Dalian Polytechnic University

3. Dalian Liaoning 116034

4. China

5. National Engineering Research Center of Seafood

Abstract

In this paper, some cationic dipeptides from scallop (Patinopecten yessoensis) male gonads (SMGs), which can synergistically gel with ι-carrageenan (ι-C), were screened by the in silico approach.

Funder

National Natural Science Foundation of China

Liaoning Revitalization Talents Program

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2021/FO/D1FO00570G

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