Food protein-derived chelating peptides: Biofunctional ingredients for dietary mineral bioavailability enhancement
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- 作者：Lidong Guoa ; b ; Pá ; draigí ; n A. Harnedyb ; Bafang Lia ; 1 ; bfliouc@gmail.com" class="auth_mail ; bfli@ouc.edu.cn" class="auth_mail ; Hu Houa ; Zhaohui Zhanga ; Xue Zhaoa ; Richard J. FitzGeraldb ; 1 ; dick.fitzgerald@ul.ie" class="auth_mail
- 刊名：Trends in Food Science and Technology
- 出版年：June 2014
- 年：2014
- 卷：37
- 期：2
- 页码：92-105
- 全文大小：609 K
文摘
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The current food protein sources of metal chelating peptides were outlined.
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The measurement methods, and the purification schemes used for metal chelating peptides were compared and discussed.
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The structure–activity relationship of metal chelating peptides was described.
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The potential of metal chelating peptides as functional food ingredients was described.
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It addresses the controversies associated with current studies and outlines the trends for future study.