Preparation, structural characterization and functional properties of a novel selenium chelating peptide derived from the hydrolyzate of wheat protein-Reference-Cited by-同舟云学术

Preparation, structural characterization and functional properties of a novel selenium chelating peptide derived from the hydrolyzate of wheat protein

Published:2023-11-21 Issue:2 Volume:26 Page:3241-3260
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Yang Shengru¹²³,Hou Yinchen¹²³,Huang Jihong¹³,Zhang Qiushuang⁴,Liao Aimei¹,Shen Xiaolin²,Yuan Xiaoqing²,Lu Mengxing²

Affiliation:

1. National Engineering Laboratory of Wheat & Corn Further Processing, Henan University of Technology, Zhengzhou, People’s Republic of China

2. College of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou, People’s Republic of China

3. Food Laboratory of Zhongyuan, Zhengzhou University, Zhengzhou, Henan, People’s Republic of China

4. Henan Province Institute of Veterinary Drug and feed Control, Zhengzhou, People’s Republic of China

Funder

The research was supported by Major Science and Technology Projects for Public Welfare of Henan Province

Engineering Laboratory

Henan University of Technology

Henan Provincial Key Research and Development Project

Henan Province Science and Technology Research Project

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2023.2270726

Reference87 articles.

1. Selenium, Selenoproteins, and Immunity

2. Current Knowledge on the Importance of Selenium in Food for Living Organisms: A Review

3. Association of dietary selenium intake with telomere length in middle-aged and older adults

4. Effects of selenium deficiency and low protein intake on the apoptosis through a mitochondria-dependent pathway

5. Systems Biology of Selenium and Complex Disease

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2. Correction;International Journal of Food Properties;2023-12-15