Iron-binding properties of sugar cane yeast peptides

Food Chemistry

Volumn 142, Issue , 2014, Pages 114-120

  De La Hoz, Lucia ^a   Ponezi, Alexandre N ^b   Milani, Raquel F ^a   Da Silva, Vera S Nunes ^a   De Souza, A Sonia ^a   Bertoldo Pacheco, Maria Teresa ^a  

^a INSTITUTO DE TECNOLOGIA DE ALIMENTOS   (Brazil)

^b UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Sugar cane yeast iron chelating peptides dialyzability immobilized metal affinity chromatography protein hydrolysates

Indexed keywords

AFFINITY CHROMATOGRAPHY; BINDING ENERGY; CHELATION; HYDROLYSIS; IRON COMPOUNDS; PEPTIDES; SOLUBILITY; YEAST;

BINDING CAPACITIES; IMMOBILIZED METAL AFFINITY CHROMATOGRAPHY; INTESTINAL DIGESTION; IRON CHELATING; IRON SOLUBILITIES; IRON-CHELATING PEPTIDES; MEASUREMENTS OF; MEMBRANE ULTRAFILTRATION;

SUGAR CANE;

ARGININE; FERRIC ION; FUNGAL PROTEIN; HISTIDINE; IRON BINDING PROTEIN; LYSINE; IRON; PEPTIDE; PROTEIN BINDING; PROTEIN HYDROLYSATE; SACCHAROMYCES CEREVISIAE PROTEIN; SUBTILISIN;

ARTICLE; BIOAVAILABILITY; DIALYSIS; DIALYSIS MEMBRANE; ENZYME SUBSTRATE; HYDROLYSIS; IMMOBILIZED METAL AFFINITY CHROMATOGRAPHY; IN VITRO STUDY; IRON BINDING CAPACITY; IRON CHELATION; NONHUMAN; SACCHAROMYCES CEREVISIAE; SOLUBILITY; SUGARCANE; ULTRAFILTRATION; CHEMISTRY; ISOLATION AND PURIFICATION;

SACCHAROMYCES CEREVISIAE; SACCHARUM;

IRON; IRON-BINDING PROTEINS; PEPTIDES; PROTEIN BINDING; PROTEIN HYDROLYSATES; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES CEREVISIAE PROTEINS; SUBTILISINS;

EID: 84894301815     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.06.133     Document Type: Article

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