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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Autors principals:	Ying Liu, Zhuo Wang, Abulimiti Kelimu, Sameh A. Korma, Ilaria Cacciotti, Huan Xiang, Chun Cui
Format:	Artigo
Idioma:	Inglês
Publicat:	Elsevier 2023-06-01
Col·lecció:	Food Chemistry: X
Matèries:	Egg yolk protein Enzymatic hydrolysis Iron chelate Chelating mechanisms Iron bioavailability
Accés en línia:	http://www.sciencedirect.com/science/article/pii/S2590157523001359
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