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|Type:||Artigo de periódico|
|Title:||Iron-binding Properties Of Sugar Cane Yeast Peptides|
|Author:||De La Hoz L.|
Da Silva V.S.N.
De Souza A.S.
|Abstract:||The extract of sugar-cane yeast (Saccharomyces cerevisiae) was enzymatically hydrolysed by Alcalase, Protex or Viscozyme. Hydrolysates were fractionated using a membrane ultrafiltration system and peptides smaller than 5 kDa were evaluated for iron chelating ability through measurements of iron solubility, binding capacity and dialyzability. Iron-chelating peptides were isolated using immobilized metal affinity chromatography (IMAC). They showed higher content of His, Lys, and Arg than the original hydrolysates. In spite of poor iron solubility, hydrolysates of Viscozyme provided higher iron dialyzability than those of other enzymes. This means that more chelates of iron or complexes were formed and these kept the iron stable during simulated gastro-intestinal digestion in vitro, improving its dialyzability. © 2013 Elsevier Ltd.|
|Citation:||Food Chemistry. , v. 142, n. , p. 114 - 120, 2014.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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