Iron-binding peptides from whey protein hydrolysates: Evaluation, isolation and sequencing by LC-MS/MS

Food Research International

Volumn 71, Issue , 2015, Pages 132-139

  Caetano Silva, Maria Elisa ^a   Bertoldo Pacheco, Maria Teresa ^b   Paes Leme, Adriana Franco ^c   Netto, Flavia Maria ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b INSTITUTO DE TECNOLOGIA DE ALIMENTOS   (Brazil)

^c BRAZILIAN CENTER FOR RESEARCH IN ENERGY AND MATERIALS CNPEM   (Brazil)

Author keywords

Enzymatic hydrolysis; Food supplement; IMAC; In vitro gastric digestion; Iron complexes; Mass spectrometry

Indexed keywords

BINDING SITES; BIOCHEMISTRY; COMPLEXATION; ENZYMATIC HYDROLYSIS; HYDROLYSIS; IRON; MASS SPECTROMETRY; PEPTIDES; PROTEINS;

COMPLEXATION REACTION; FOOD SUPPLEMENTS; GASTRIC DIGESTIONS; IMAC; IRON COMPLEX; RELATIVE CONCENTRATION; WHEY PROTEIN HYDROLYSATES; WHEY PROTEIN ISOLATE;

IRON COMPOUNDS;

EID: 84925203406     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2015.01.008     Document Type: Article

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