Article ID Journal Published Year Pages File Type
6398598 Food Research International 2012 7 Pages PDF
Abstract
► Anchovy is a promising resource for enzymatic production of iron-chelating peptides. ► The iron-chelating ability of peptides is dependent on pH and temperature. ► Two oligopeptides R.SGGGGGGGLGSGGSIR.S and R.IEELEEEIEAER.A were identified.
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Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Preview
Enzymatic preparation and characterization of iron-chelating peptides from anchovy (Engraulis japonicus) muscle protein
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