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...
Guardat en:
| Autor principal: | |
|---|---|
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
China Food Publishing Company
2024-11-01
|
| Col·lecció: | Shipin Kexue |
| Matèries: | |
| Accés en línia: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-22-010.pdf |
| Etiquetes: |
Sense etiquetes, Sigues el primer a etiquetar aquest registre!
|