Isolation of a novel calcium-binding peptide from wheat germ protein hydrolysates and the prediction for its mechanism of combination.

@article{Wang2018IsolationOA,
  title={Isolation of a novel calcium-binding peptide from wheat germ protein hydrolysates and the prediction for its mechanism of combination.},
  author={Li Wang and Yuanyuan Ding and Xinxia Zhang and Yongfu Li and Ren Wang and Xiaohu Luo and Yanan Li and Juan Li and Zhengxing Chen},
  journal={Food chemistry},
  year={2018},
  volume={239},
  pages={
          416-426
        }
}
  • Li Wang, Yuanyuan Ding, +6 authors Zhengxing Chen
  • Published in Food chemistry 2018
  • Chemistry, Medicine
  • To isolate a novel peptide with specific calcium-binding capacity, wheat germ protein was hydrolyzed. The hydrolysates were purified using ultrafiltration, anion-exchange chromatography, gel filtration chromatography, and reversed-phase high performance liquid chromatography. The amino acid sequence of the purified peptide was determined and confirmed to be FVDVT (Phe-Val-Asp-Val-Thr). The calcium-binding capacity of FVDVT reached 89.94±0.75%, increased by 86.37% compared to the hydrolysates… CONTINUE READING

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