Influence of structural and surface properties of whey-derived peptides on zinc-chelating capacity, and in vitro gastric stability and bioaccessibility of the zinc-peptide complexes

Food Chemistry

Volumn 240, Issue , 2018, Pages 1227-1232

  Udechukwu, M Chinonye ^a   Downey, Brianna ^a   Udenigwe, Chibuike C ^b  

^a DALHOUSIE UNIVERSITY   (Canada)

^b UNIVERSITY OF OTTAWA   (Canada)

Author keywords

Bioaccessibility; Gastric stability; Surface charge; Whey peptides; Zinc

Indexed keywords

AMINO ACIDS; CARBON; CARBOXYLATION; CHELATION; FOURIER TRANSFORM INFRARED SPECTROSCOPY; METAL COMPLEXES; PEPTIDES; STABILITY; SURFACE CHARGE; ZETA POTENTIAL;

ANIONIC SURFACES; BIOACCESSIBILITY; COMPLEX STABILITY; PEPTIDE COMPLEX; PEPTIDE SURFACES; SIMULATED DIGESTION; WHEY PROTEIN HYDROLYSATES; ZINC COMPLEX;

ZINC;

MILK PROTEIN; PEPTIDE; PROTEIN HYDROLYSATE; WHEY PROTEIN; ZINC;

CHEMISTRY; SURFACE PROPERTY; WHEY;

MILK PROTEINS; PEPTIDES; PROTEIN HYDROLYSATES; SURFACE PROPERTIES; WHEY; WHEY PROTEINS; ZINC;

EID: 85027895924     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.08.063     Document Type: Article

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