Preparation and characterization of phosphopeptides from egg yolk phosvitin
Egg yolk phosvitin is a highly phosphorylated protein. Its derived phosphopeptides may help improve bone and dental health, in addition to its antioxidant and anti-inflammatory activities. However, the structural information of these peptides was poorly characterized. In this study, we aimed to prep...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2015-10-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464615003655 |