{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T12:09:09Z","timestamp":1790856549225,"version":"4.1.0"},"reference-count":39,"publisher":"Wiley","issue":"5","license":[{"start":{"date-parts":[[2022,3,26]],"date-time":"2022-03-26T00:00:00Z","timestamp":1648252800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2022,5]]},"abstract":"<jats:sec>\n                    <jats:title>Abstract<\/jats:title>\n                    <jats:p>In this study, pumpkin seeds peptide was purified, characterized, and evaluated for their zinc\u2010chelating capability, as well as in vitro bioaccessibility and transportation. Raw pumpkin seeds protein hydrolysate (PSPH) was produced by papain hydrolysis. The peptide fractions with the highest zinc\u2010chelating abilities were purified using immobilized metal affinity chromatography (IMAC) followed by gel filtration chromatography (GF). Eight peptides were identified, two of which with the lowest molecular weights were synthesized (RPKHPLK and RPKHPLSHDL) for determining potential bioaccessibility and bioavailability. Our results showed that the gastrointestinal stability of RPKHPLK\u2010Zn and RPKHPLSHDL\u2010Zn was higher than that of inorganic zinc salts in the simulated gastrointestinal tract model. Furthermore, the influence of the peptide zinc chelates on zinc transport was explored in vitro using Caco\u20102 cell monolayer model. It was also shown that both RPKHPLK\u2010Zn and RPKHPLSHDL\u2010Zn could increase zinc transport rate and may be used to facilitate effective zinc absorption. The result of this study may provide important implications for developing plant protein foods with higher nutritional value.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Application<\/jats:title>\n                    <jats:p>As a potential alternative protein source, pumpkin seeds may find promising applications in plant\u2010based foods and drinks to meet the growing market for nonanimal foods. In this study, pumpkin seed protein peptides were prepared and purified, and the zinc\u2010chelating peptides were identified and evaluated for the abilities to promote the uptake of zinc. This type of mineral peptide chelates could be incorporated into plant\u2010based foods to increase mineral contents, which is significantly higher in foods originated from animals. The result of our study may provide important information for food industry to increase the nutritional value of plant\u2010based foods.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.16132","type":"journal-article","created":{"date-parts":[[2022,3,26]],"date-time":"2022-03-26T22:04:00Z","timestamp":1648332240000},"page":"2048-2057","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":28,"title":["Identification of zinc\u2010chelating pumpkin seed (\n                    <i>Cucurbita pepo L<\/i>\n                    .) peptides and in vitro transport of peptide\u2013zinc chelates"],"prefix":"10.1111","volume":"87","author":[{"given":"Mengyao","family":"Peng","sequence":"first","affiliation":[{"name":"State Key Laboratory of Food Science and Technology Jiangnan University  Wuxi 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