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International Journal of Food Properties Volume 26, 2023 - Issue 2
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Research Article

Preparation, structural characterization and functional properties of a novel selenium chelating peptide derived from the hydrolyzate of wheat protein

Shengru Yanga National Engineering Laboratory of Wheat & Corn Further Processing, Henan University of Technology, Zhengzhou, People’s Republic of China;b College of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou, People’s Republic of China;c Food Laboratory of Zhongyuan, Zhengzhou University, Zhengzhou, Henan, People’s Republic of ChinaView further author information
,
Yinchen Houa National Engineering Laboratory of Wheat & Corn Further Processing, Henan University of Technology, Zhengzhou, People’s Republic of China;b College of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou, People’s Republic of China;c Food Laboratory of Zhongyuan, Zhengzhou University, Zhengzhou, Henan, People’s Republic of ChinaCorrespondence[email protected]
View further author information
,
Jihong Huanga National Engineering Laboratory of Wheat & Corn Further Processing, Henan University of Technology, Zhengzhou, People’s Republic of China;c Food Laboratory of Zhongyuan, Zhengzhou University, Zhengzhou, Henan, People’s Republic of ChinaView further author information
,
Qiushuang Zhangd Henan Province Institute of Veterinary Drug and feed Control, Zhengzhou, People’s Republic of ChinaView further author information
,
Aimei Liaoa National Engineering Laboratory of Wheat & Corn Further Processing, Henan University of Technology, Zhengzhou, People’s Republic of ChinaView further author information
,
Xiaolin Shenb College of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou, People’s Republic of ChinaView further author information
,
Xiaoqing Yuanb College of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou, People’s Republic of ChinaView further author information
&
Mengxing Lub College of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou, People’s Republic of ChinaView further author information
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Pages 3241-3260 | Received 26 Jun 2023, Accepted 01 Sep 2023, Published online: 21 Nov 2023

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