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Mendeley readers
Attention Score in Context
| Title |
Generation, Fractionation, and Characterization of Iron‐Chelating Protein Hydrolysate from Palm Kernel Cake Proteins
|
|---|---|
| Published in |
Journal of Food Science, December 2015
|
| DOI | 10.1111/1750-3841.13200 |
| Pubmed ID | |
| Authors |
Mohammad Zarei, Rahele Ghanbari, Naser Tajabadi, Azizah Abdul-Hamid, Fatimah Abu Bakar, Nazamid Saari |
| Abstract |
Palm kernel cake protein was hydrolyzed with different proteases namely papain, bromelain, subtilisin, flavourzyme, trypsin, chymotrypsin, and pepsin to generate different protein hydrolysates. Peptide content and iron-chelating activity of each hydrolysate were evaluated using O-phthaldialdehyde-based spectrophotometric method and ferrozine-based colorimetric assay, respectively. The results revealed a positive correlation between peptide contents and iron-chelating activities of the protein hydrolysates. Protein hydrolysate generated by papain exhibited the highest peptide content of 10.5 mM and highest iron-chelating activity of 64.8% compared with the other hydrolysates. Profiling of the papain-generated hydrolysate by reverse phase high performance liquid chromatography fractionation indicated a direct association between peptide content and iron-chelating activity in most of the fractions. Further fractionation using isoelectric focusing also revealed that protein hydrolysate with basic and neutral isoelectric point (pI) had the highest iron-chelating activity, although a few fractions in the acidic range also exhibited good metal chelating potential. After identification and synthesis of papain-generated peptides, GGIF and YLLLK showed among the highest iron-chelating activities of 56% and 53%, whereas their IC50 were 1.4 and 0.2 μM, respectively. |
Mendeley readers
The data shown below were compiled from readership statistics for 28 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| United States | 1 | 4% |
| Unknown | 27 | 96% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Master | 6 | 21% |
| Student > Doctoral Student | 4 | 14% |
| Student > Bachelor | 3 | 11% |
| Student > Ph. D. Student | 3 | 11% |
| Researcher | 2 | 7% |
| Other | 4 | 14% |
| Unknown | 6 | 21% |
| Readers by discipline | Count | As % |
|---|---|---|
| Biochemistry, Genetics and Molecular Biology | 5 | 18% |
| Engineering | 3 | 11% |
| Chemistry | 3 | 11% |
| Agricultural and Biological Sciences | 3 | 11% |
| Veterinary Science and Veterinary Medicine | 2 | 7% |
| Other | 4 | 14% |
| Unknown | 8 | 29% |
Attention Score in Context
This research output has an Altmetric Attention Score of 7. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 31 December 2015.
All research outputs
#4,624,015
of 24,549,201 outputs
Outputs from Journal of Food Science
#735
of 5,192 outputs
Outputs of similar age
#74,326
of 403,346 outputs
Outputs of similar age from Journal of Food Science
#26
of 63 outputs
Altmetric has tracked 24,549,201 research outputs across all sources so far. Compared to these this one has done well and is in the 80th percentile: it's in the top 25% of all research outputs ever tracked by Altmetric.
So far Altmetric has tracked 5,192 research outputs from this source. They typically receive a little more attention than average, with a mean Attention Score of 7.0. This one has done well, scoring higher than 83% of its peers.
Older research outputs will score higher simply because they've had more time to accumulate mentions. To account for age we can compare this Altmetric Attention Score to the 403,346 tracked outputs that were published within six weeks on either side of this one in any source. This one has done well, scoring higher than 80% of its contemporaries.
We're also able to compare this research output to 63 others from the same source and published within six weeks on either side of this one. This one is in the 30th percentile – i.e., 30% of its contemporaries scored the same or lower than it.