Desalination of duck egg white by biocoagulation to obtain peptide-ferrous chelate as iron delivery system: Preparation, characterization, and Fe2+ release evaluation in vitro.

Shi, Qiang; Wei, Meijuan; Chen, Hongbing; Gao, Jinyan; Tong, Ping

Shi, Qiang; Wei, Meijuan; Chen, Hongbing; Gao, Jinyan; Tong, Ping.

Afiliação

Shi Q; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, People's Republic of China.
Wei M; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, People's Republic of China.
Chen H; School of Food Science & Technology, Nanchang University, Nanchang, People's Republic of China.
Gao J; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, People's Republic of China.
Tong P; Jiangxi-OAI Joint Research Institute, Nanchang University, Nanchang, People's Republic of China.

J Food Sci ; 86(10): 4678-4690, 2021 Oct.

Article em En | MEDLINE | ID: mdl-34519371

Assuntos

Patos; Clara de Ovo; Resíduos Industriais; Ferro; Peptídeos; Animais; Células CACO-2; Sistemas de Liberação de Medicamentos/tendências; Clara de Ovo/química; Humanos; Resíduos Industriais/prevenção & controle; Ferro/química; Peptídeos/química

Palavras-chave

biotechnology; dietary supplements; gastrointestinal; hydrolysis; iron-binding peptide; protein; salted duck egg white

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Peptídeos / Patos / Clara de Ovo / Resíduos Industriais / Ferro Limite: Animals / Humans Idioma: En Revista: J Food Sci Ano de publicação: 2021 Tipo de documento: Article País de publicação: Estados Unidos

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