Novel iron-chelating peptide from egg yolk: Preparation, characterization, and iron transportation

In this work, an egg yolk protein hydrolysate (EYPH) with a high iron-chelating ability (87.32%) was prepared. The fractionation using 60% (v/v) ethanol concentration (E3 fraction) led to the efficiently accumulating the iron-chelating peptides in EYPH. The characterization results showed that iron...

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Detalles Bibliográficos
Autores principales: Liu, Ying, Wang, Zhuo, Kelimu, Abulimiti, Korma, Sameh A., Cacciotti, Ilaria, Xiang, Huan, Cui, Chun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10154770/
https://www.ncbi.nlm.nih.gov/pubmed/37151212
http://dx.doi.org/10.1016/j.fochx.2023.100692

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10154770/
https://www.ncbi.nlm.nih.gov/pubmed/37151212
http://dx.doi.org/10.1016/j.fochx.2023.100692

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