选,分离和识别用于营养,化品和制药应用的金属化
Jairo Andrés Camaño Echavarría1, Sarah El Hajj1, Rachel Irankunda1
1Université de Lorraine, CNRS, LRGP, F-54000 Nancy, France. laetitia.canabady-rochelle@univ-lorraine.fr.
Food & function
|March 15, 2024
概括
来自食物的金属化通过与金属离子形成复合物,为健康提供好处. 这篇评论详细介绍了它们的发现,特性和在营养,化品和制药中的应用.
科学领域:
- 生物化学 生物化学
- 食品科学 食品科学 食品科学
- 生物功能成分 生物功能成分
背景情况:
- 金属化与金属离子形成协调复合体.
- 这些是健康改善和疾病预防的有价值的生物功能成分.
- 食品来源越来越多地被认为是这些的来源.
研究的目的:
- 审查对食品衍生的金属化的最新见解.
- 讨论它们的发现,研究和识别的策略.
- 探索它们从食物蛋白质和潜在应用中生产的方法.
主要方法:
- 查,分离和识别方法的概述,用于发现这些.
- 重点是评估金属相互作用的方法.
- 对金属复合物的化学和热力学参数的分析.
主要成果:
- 详细讨论金属化的特性.
- 从食物蛋白质来源探索生产方法.
- 确定参与金属离子协调的关键氨基酸残留物.
结论:
- 来自食品来源的金属化在营养,化品和制药应用方面具有重大潜力.
- 了解-金属相互作用对于优化它们的使用至关重要.
- 发现和识别方法的进步促进了它们的应用.
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