ArticleFoods (Basel, Switzerland)2023
Identification of a Novel Walnut Iron Chelating Peptide with Potential High Antioxidant Activity and Analysis of Its Possible Binding Sites.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed, 47 citations in OpenAlex.
- Ultrasound-Assisted Enzymatic Hydrolysates from Common Bean and Pumpkin Seed Proteins: Antioxidant and Anti-Inflammatory Properties.Antioxidants (Basel, Switzerland) · 2026Article
- Structural Identification and Antioxidant Activity of Pine Nut Peptide-Zinc Chelate Complex.Foods (Basel, Switzerland) · 2026Article
- Preparation, characterization, assembly, and stability of walnut peptide - zinc complexes and its ability to promote zinc transport in Caco-2 cells.Food chemistry: X · 2025Article
- Magnesium chelation of low molecular weight peptides from protein-rich industrial wastes: Production and properties.Journal, genetic engineering & biotechnology · 2025Article
- Donkey-Hide Gelatin Peptide-Iron Complexes: Structural Characterization, Enhanced Iron Solubility Under Simulated Digestion, and Dual Iron Chelation-Antioxidant Functions.Foods (Basel, Switzerland) · 2025Article
- Preparation, Characterization, and In Vitro Bioactivity ofInternational journal of food science · 2025Article
- Effect of Post-Extraction Ultrasonication on Compositional Features and Antioxidant Activities of Enzymatic/Alkaline Extracts ofMarine drugs · 2024Article
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Authors and funding
9 authors at 2 institutions in 1 country.
Funding
Abstract
Peptide iron chelate is widely regarded as one of the best iron supplements for relieving iron deficiency. In this study, a new type of walnut peptide iron (WP-Fe) chelate was prepared using low molecular weight walnut peptides (WP) as raw materials. Under the conditions of this study, the chelation rate and iron content of the WP-Fe chelate were 71.87 ± 1.60% and 113.11 ± 2.52 mg/g, respectively. Fourier transform infrared spectroscopy (FTIR), zeta potential, amino acid composition, and other structural analysis showed that WP-Fe is formed by the combination of carboxyl, amino and carbonyl with Fe
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Registered trials
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