Formation of crystalline nanoparticles by iron binding to pentapeptide (Asp-His-Thr-Lys-Glu) from egg white hydrolysates-Reference-Cited by-同舟云学术

Formation of crystalline nanoparticles by iron binding to pentapeptide (Asp-His-Thr-Lys-Glu) from egg white hydrolysates

Published:2017 Issue:9 Volume:8 Page:3297-3305
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Sun Na¹²³⁴⁵^ORCID,Cui Pengbo¹²³⁴⁵,Li Dongmei¹²³⁴⁵,Jin Ziqi¹²³⁴⁵,Zhang Shuyu¹²³⁴⁵,Lin Songyi¹²³⁴⁵^ORCID

Affiliation:

1. National Engineering Research Center of Seafood

2. School of Food Science and Technology

3. Dalian Polytechnic University

4. Dalian 116034

5. P. R. China

Abstract

A novel peptide (DHTKE) from egg white hydrolysates could bind iron ions in a 1 : 2 ratioviaits amide and carboxyl groups, forming the DHTKE-iron complex which belongs to crystalline nanoparticles.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2017/FO/C7FO00843K

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4. Iron Biology in Immune Function, Muscle Metabolism and Neuronal Functioning

5. Basics in clinical nutrition: Physiological function and deficiency states of trace elements

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