小麦蛋白水解产物中新型硒螯合肽的制备、结构表征和功能性质

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY International Journal of Food Properties Pub Date : 2023-11-21 DOI:10.1080/10942912.2023.2270726

Shengru Yang, Yinchen Hou, Jihong Huang, Qiushuang Zhang, Aimei Liao, Xiaolin Shen, Xiaoqing Yuan, Mengxing Lu

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引用次数: 0

摘要

有机硒因其能更好地发挥硒的生理功能而受到广泛的研究。在本研究中，一种新的有机硒(小麦蛋白水解物)螯合硒。

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Preparation, structural characterization and functional properties of a novel selenium chelating peptide derived from the hydrolyzate of wheat protein

Organic selenium has been widely studied for its ability to better fulfill the physiological functions of selenium. In this study, a novel organic selenium (wheat protein hydrolyzate chelated selen...

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来源期刊

International Journal of Food Properties 工程技术-食品科技

CiteScore

5.20

自引率

3.40%

发文量

167

审稿时长

4.3 months

期刊介绍： The International Journal of Food Properties publishes original research papers devoted to all scientific and applied aspects of food properties. The emphasis is on measurement methods, development of standards, and data on food properties, predictions, and applications. The International Journal of Food Properties brings together the widely scattered research in the area of food properties and provides an international forum for scientists and technologists for rapid dissemination of their research results, ideas, and knowledge. Other features include review articles, book reviews, letters to the editor, conference papers, news, and commercial advertisements.