Binding mechanism and bioavailability of a novel phosvitin phosphopeptide (Glu-Asp-Asp-pSer-pSer) calcium complex.

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第一作者： Kai,Si

第一单位： State Key Laboratory of Food Nutrition and Safety, Tianjin Key Laboratory of Food Quality and Health, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China.

作者： Kai,Si ^[1] ; Tingting,Gong ^[1] ; Suyun,Ding ^[1] ; Huiping,Liu ^[1] ; Shuyuan,Shi ^[1] ; Jianqiu,Tu ^[1] ; Linxian,Zhu ^[1] ; Li,Song ^[1] ; Lushan,Song ^[1] ; Xiaowei,Zhang ^[2]

作者单位： State Key Laboratory of Food Nutrition and Safety, Tianjin Key Laboratory of Food Quality and Health, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China. ^[1] State Key Laboratory of Food Nutrition and Safety, Tianjin Key Laboratory of Food Quality and Health, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China. Electronic address: zhangxw@tust.edu.cn. ^[2]

关键词 Binding mechanism Binding mode Bioavailability Peptide calcium complex Phosvitin phosphopeptide

主题词卵黄高磷蛋白(Phosvitin);磷肽类(Phosphopeptides);钙(Calcium);生物利用度(Biological Availability);钙, 膳食(Calcium, Dietary)

DOI 10.1016/j.foodchem.2022.134567

PMID 36252375

发布时间 2022-11-29

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