Isolation and identification of zinc‐chelating peptides from sea cucumber ( i >Stichopus japonicus/i>Stichopus japonicus ) protein hydrolysate

著录项

• 来源
  《Journal of the Science of Food and Agriculture》 |2019年第14期|共8页
• 作者

  Liu Xiaoyang; Wang Zixu; Zhang Jing; Song Liang; Li Deyang; Wu Zixuan; Zhu Beiwei; Nakamura Yoshimasa; Shahidi Fereidoon; Yu Chenxu; Zhou Dayong;

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• 作者单位

  School of Food Science and TechnologyDalian Polytechnic UniversityDalian China;

  School of Food Science and TechnologyDalian Polytechnic UniversityDalian China;

  School of Food Science and TechnologyDalian Polytechnic UniversityDalian China;

  School of Food Science and TechnologyDalian Polytechnic UniversityDalian China;

  School of Food Science and TechnologyDalian Polytechnic UniversityDalian China;

  School of Food Science and TechnologyDalian Polytechnic UniversityDalian China;

  School of Food Science and TechnologyDalian Polytechnic UniversityDalian China;

  Graduate School of Environmental and Life ScienceOkayama UniversityOkayama Japan;

  Department of BiochemistryMemorial University of NewfoundlandSt John's NL Canada;

  National Engineering Research Center of SeafoodDalian China;

  School of Food Science and TechnologyDalian Polytechnic UniversityDalian China;

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• 收录信息
• 原文格式 PDF
• 正文语种 eng
• 中图分类 农业科学;
• 关键词

  zinc‐chelating peptides; sea cucumber; hydrolysate; purification; peptide sequencing;

  机译：锌螯合肽;海参;水解产物;纯化;肽测序;