Research Progress in Food-derived Calcium Chelated Peptides
Calcium is an essential nutrient and plays an important role in life and health. Insufficient calcium intake in the body can lead to kinds of diseases, such as rickets and osteoporosis. As more and more calcium chelated peptides are prepared from food in recent years, the advantages of calcium chela...
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2023-06-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022070380 |
| _version_ | 1797737801736781824 |
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| author | Jing SHI Ye ZOU Jingjing MA Biao YANG Weimin XU Daoying WANG Jing YANG |
| author_facet | Jing SHI Ye ZOU Jingjing MA Biao YANG Weimin XU Daoying WANG Jing YANG |
| author_sort | Jing SHI |
| collection | DOAJ |
| description | Calcium is an essential nutrient and plays an important role in life and health. Insufficient calcium intake in the body can lead to kinds of diseases, such as rickets and osteoporosis. As more and more calcium chelated peptides are prepared from food in recent years, the advantages of calcium chelated peptides like good stability and high bioavailability have attracted much attention and calcium chelated peptides have been reported to be a kind of ideal calcium supplements. In this paper, the research progress of calcium chelted peptide is summarized, the preparation, separation and purification methods of calcium chelted peptide are introduced, the factors affecting its chelating ability are analyzed, and the ways to promote the bioavailability of calcium are also discussed, in order to provide help for the development and utilization of calcium chelted peptide in functional foods in the future. |
| first_indexed | 2024-03-12T13:34:39Z |
| format | Article |
| id | doaj.art-b3de8bb52a164836979754d74c8e752f |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-03-12T13:34:39Z |
| publishDate | 2023-06-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-b3de8bb52a164836979754d74c8e752f2023-08-24T06:01:19ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062023-06-01441146046710.13386/j.issn1002-0306.20220703802022070380-11Research Progress in Food-derived Calcium Chelated PeptidesJing SHI0Ye ZOU1Jingjing MA2Biao YANG3Weimin XU4Daoying WANG5Jing YANG6Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Science, Nanjing 210014, ChinaInstitute of Agricultural Products Processing, Jiangsu Academy of Agricultural Science, Nanjing 210014, ChinaInstitute of Agricultural Products Processing, Jiangsu Academy of Agricultural Science, Nanjing 210014, ChinaInstitute of Agricultural Products Processing, Jiangsu Academy of Agricultural Science, Nanjing 210014, ChinaInstitute of Agricultural Products Processing, Jiangsu Academy of Agricultural Science, Nanjing 210014, ChinaInstitute of Agricultural Products Processing, Jiangsu Academy of Agricultural Science, Nanjing 210014, ChinaInstitute of Agricultural Products Processing, Jiangsu Academy of Agricultural Science, Nanjing 210014, ChinaCalcium is an essential nutrient and plays an important role in life and health. Insufficient calcium intake in the body can lead to kinds of diseases, such as rickets and osteoporosis. As more and more calcium chelated peptides are prepared from food in recent years, the advantages of calcium chelated peptides like good stability and high bioavailability have attracted much attention and calcium chelated peptides have been reported to be a kind of ideal calcium supplements. In this paper, the research progress of calcium chelted peptide is summarized, the preparation, separation and purification methods of calcium chelted peptide are introduced, the factors affecting its chelating ability are analyzed, and the ways to promote the bioavailability of calcium are also discussed, in order to provide help for the development and utilization of calcium chelted peptide in functional foods in the future.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022070380calcium chelated peptideisolation and purificationchelated abilitystabilitybioavailability |
| spellingShingle | Jing SHI Ye ZOU Jingjing MA Biao YANG Weimin XU Daoying WANG Jing YANG Research Progress in Food-derived Calcium Chelated Peptides Shipin gongye ke-ji calcium chelated peptide isolation and purification chelated ability stability bioavailability |
| title | Research Progress in Food-derived Calcium Chelated Peptides |
| title_full | Research Progress in Food-derived Calcium Chelated Peptides |
| title_fullStr | Research Progress in Food-derived Calcium Chelated Peptides |
| title_full_unstemmed | Research Progress in Food-derived Calcium Chelated Peptides |
| title_short | Research Progress in Food-derived Calcium Chelated Peptides |
| title_sort | research progress in food derived calcium chelated peptides |
| topic | calcium chelated peptide isolation and purification chelated ability stability bioavailability |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022070380 |
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