Structure and Stability of Copper-Chelating Peptides Produced by Aspergillus oryzae in Solid-State Fermentation on Soybean Meal
This study aimed to prepare copper-chelating peptides from soybean meal (SBMP-Cu(II)) using Aspergillus oryzae in solid-state fermentation and to investigate the chelation mechanism, structure and stability of SBMP-Cu(II). The results showed that peptides from soybean meal peptides (SBMP) with molec...
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| Autor principal: | |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
China Food Publishing Company
2024-11-01
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| coleção: | Shipin Kexue |
| Assuntos: | |
| Acesso em linha: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-22-010.pdf |
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