Calcium-binding properties, stability, and osteogenic ability of phosphorylated soy peptide-calcium chelate.

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第一作者： Xiao,Kong

第一单位： Center for Mitochondria and Healthy Aging, College of Life Science, Yantai University, Yantai, Shandong, China.

作者： Xiao,Kong ^[1] ; Ziqun,Xiao ^[2] ; Yuhang,Chen ^[3] ; MengDi,Du ^[1] ; Zihui,Zhang ^[1] ; Zhenhua,Wang ^[1] ; Bo,Xu ^[1] ; Yongqiang,Cheng ^[4] ; Tianying,Yu ^[1] ; Jing,Gan ^[1]

作者单位： Center for Mitochondria and Healthy Aging, College of Life Science, Yantai University, Yantai, Shandong, China. ^[1] Center for Mitochondria and Healthy Aging, College of Life Science, Yantai University, Yantai, Shandong, China.;Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.;School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China. ^[2] Center for Mitochondria and Healthy Aging, College of Life Science, Yantai University, Yantai, Shandong, China.;Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China. ^[3] Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China. ^[4]

关键词 calcium supplement characterization osteogenic differentiation peptide-calcium chelate phosphorylation thermal stability

DOI 10.3389/fnut.2023.1129548

PMID 37153921

发布时间 2023-09-19

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Frontiers in nutrition

2023年10卷

1129548页

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Calcium-binding properties, stability, and osteogenic ability of phosphorylated soy peptide-calcium chelate.

Frontiers in nutrition

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Frontiers in nutrition

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Calcium-binding properties, stability, and osteogenic ability of phosphorylated soy peptide-calcium chelate.

Frontiers in nutrition

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Frontiers in nutrition

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