Identification and characterization of the peptides with calcium‐binding capacity from tilapia (Oreochromis niloticus) skin gelatin enzymatic hydrolysates - Bingtong, Liu; Yongliang, Zhuang; Liping, Sun (Journal of food science, 2020)
Keywords: Absorption; Amino Acid Sequence; Amino acids; Animals; Binding sites; Bioavailability; Biocatalysis; Biological Availability; Calcium; Calcium - chemistry; calcium‐binding capacity; Carboxyl group; Chelates; Chelation; Chromatography; Chromatography, High Pressure Liquid; Chromatography, Reverse-Phase; Cichlids; Dietary Supplements - analysis; financial economics; Fish Proteins - chemistry; Fourier transform infrared spectroscopy; Fourier transforms; functional foods; Functional foods & nutraceuticals; gel chromatography; Gel filtration; Gelatin; Gelatin - chemistry; Humans; Hydrolysates; Hydrophobicity; Infrared spectroscopy; Liquid chromatography; Mass spectrometry; Mass spectroscopy; moieties; nitrogen; Oreochromis niloticus; oxygen; peptide; Peptide Hydrolases - chemistry; Peptides; Peptides - chemistry; Protein Binding; Protein Hydrolysates - chemistry; proteinases; Raw materials; Resource utilization; reversed-phase high performance liquid chromatography; Scanning electron microscopy; Skin; Skin - chemistry; solubility; structural characteristics; Tandem Mass Spectrometry; Tilapia; tilapia skin gelatin; ultraviolet-visible spectroscopy; wastes; X-ray diffraction; tilapia skin gelatin; mass spectrometry; peptide; structural characteristics; calcium-binding capacity