Enzymatic preparation and characterization of iron-chelating peptides from anchovy (Engraulis japonicus) muscle protein

Food Research International

Volumn 48, Issue 2, 2012, Pages 435-441

  Wu, Haohao ^a   Liu, Zunying ^a   Zhao, Yuanhui ^a   Zeng, Mingyong ^a  

^a OCEAN UNIVERSITY OF CHINA   (China)

Author keywords

Anchovy; Iron chelating peptides; Protein hydrolysates

Indexed keywords

ANCHOVY; COILED COIL; DEGREE OF HYDROLYSIS; ENZYMATIC PREPARATION; FUNCTIONAL FOODS; GEL-FILTRATION; MARINE FISH; MUSCLE PROTEINS; OLIGOPEPTIDES; PROTEIN HYDROLYSATE;

CHELATION; HYDROLYSIS; PEPTIDES;

IRON;

ENGRAULIDAE; ENGRAULIS JAPONICUS;

EID: 84862255065     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.04.013     Document Type: Article

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