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International Journal of Food Properties Volume 14, 2011 - Issue 5
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Original Articles

Functions of Different Yak Bone Peptides

Guanqing Chen College of Chemical and Environmental Engineering, Beijing Technology and Business University, Beijing, China
,
Linkun Cheng College of Chemical and Environmental Engineering, Beijing Technology and Business University, Beijing, China
,
Hong Xu College of Chemical and Environmental Engineering, Beijing Technology and Business University, Beijing, China
,
Huanlu Song College of Chemical and Environmental Engineering, Beijing Technology and Business University, Beijing, ChinaCorrespondence[email protected]
,
Yu Lv College of Chemical and Environmental Engineering, Beijing Technology and Business University, Beijing, China
,
Cai Yang College of Chemical and Environmental Engineering, Beijing Technology and Business University, Beijing, China
,
Tian Zhu Beijing Shijihuaniu Institute of Biotechnology, Beijing, China
&
Ning Sun Beijing Shijihuaniu Institute of Biotechnology, Beijing, China
 show all
Pages 1136-1141 | Received 13 May 2009, Accepted 17 Dec 2009, Published online: 16 Aug 2011

REFERENCES

  • Li , F. , Jia , D. , Yao , K. and Hu , Y. 2006 . The research of the best enzymatic condition of yak bone protein . Amino Acid and Biotic Resources (China) , 28 : 7 – 10 .
  • Li , J. and Feng , P. 2004 . The study of functional peptide . Food Sciences (China) , 25 : 415 – 419 .
  • Fu , G. , Li , C. , Ma , C. and Li , X. 2006 . The research of enzyme hydrolyze preparation of the pork bone antioxidant peptide . Modern Food Science and Technology (China) , 22 : 136 – 138 .
  • Xu , X. , Katayama , S. and Mine , Y. 2007 . Antioxidant activity of tryptic digests of hen egg yolk phosvitin . Journal of the Science of Food and Agriculture , 87 : 2604 – 2608 .
  • Saiga , A. , Tanabe , S. and Nishimura , T. 2003 . Antioxidant activity of peptides obtained from porcine myofibrillar proteins by protease treatment . Journal of Agricultural and Food Chemistry , 51 : 3661 – 3667 .
  • Kong , B. and Xiong , Y.L. 2006 . Antioxidant activity of zein hydrolysates in a liposome system and the possible mode of action . Journal of Agricultural and Food Chemistry , 54 : 6059 – 6068 .
  • Jung , W.K. , Park , P.J. , Byun , H.G. , Moon , S.H. and Kim , S.K. 2005 . Preparation of hoki (Johnius belengerii) bone oligophosphopeptide with a high affinity to calcium by carnivorous intestine crude proteinase . Food Chemistry , 91 : 333 – 340 .
  • Zhen , R. , Ma , L. , Li , J. and Zhang , T. 2007 . Study on preparing calcium-binding peptide from enzymatically hydrolyzed sheep bone . Food Science & Technology (China) , 4 : 226 – 230 .
  • Zhao , L. , Su , W. , Hu , H. , Dai , Y. and Yang , Y. 2005 . Research Progress of Collagen Peptides . Food Science (China) , 9 : 578 – 582 .

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