![]() The functionality and utilization of BAPs have been greatly explored from various sources such as plants, 8- 10 microbes, animals, and their products (including fish). 7 In this regard, new food products are being developed which involve incorporation of isolated biologically active ingredients such as polyphenolic extracts and protein isolates, including hydrolysates and other peptide fractions for production of functional foods and nutraceuticals. That is, foods that are able to provide health benefits in addition to their normal supply of nutrients. ![]() It is becoming more apparent than ever, that there is an increasing conscious demand for functional foods. 4- 6Īgain, this seems to indirectly indicate the subtle trend and change in consumer food choices. This may be due to the gradual discovery and acknowledgment of the immense physiological roles of BAPs in the prevention, control and management of diseases. 1, 2 With increasing yearly publications of over 800 since 2014 in the area of BAPs, 3 it is obvious that more research efforts are being put into this research field. They could be released from the inactive parent protein chemically or enzymatically (both endogenous and exogenous). BAPs are small proteins composed of short-chain (<20) amino acid residues. In recent times however, more attention has been focused on the biologically active protein fragments-bioactive peptides (BAPs). Protein is an essential dietary nutrient and one of the major macronutrients needed by the body for growth, development, regulation, and maintenance. However, the reports on the antioxidative, anticancer/inflammatory, antihypertensive, antidiabetic properties show there is much prospect of obtaining potent bioactive peptides from cereal and legume grains which could be utilized in the development of functional foods and nutraceuticals. Studies on bioactive peptides from cereal and legume grains are still quite limited when compared to other food items and most of the research already carried out have been done without identifying the sequence of the bioactive peptides. This review therefore is geared towards surveying the literature for an appraisal of research conducted on bioactive peptides in cereal and legume grains in order to identify what the knowledge gaps are. However, they have received little attention compared to other foods. Cereal and legume grains are important staples that are processed and consumed in various forms worldwide. Food proteins, well known for their nutritional importance and their roles in growth and development, are also sources of peptide sequences with bioactive properties and physiological implications. This is due to the increasing awareness of their therapeutic potentials, such as antioxidant, anti-inflammatory, antihypertensive, anti-cancer properties, etc. So the molecular weight of Calcium chloride is search for bioactive components for the development of functional foods and nutraceuticals has received tremendous attention. Molecular weight of Calcium chloride (CaCl 2): 40.078 (Calcium) + 70.9054 (Chlorine) Step 4: Calculate the molecular weight of Calcium chloride by adding up the total weight of all atoms. Total weight of Chlorine atoms in Calcium chloride: 35.4527 x 2 = 70.9054 Number of Chlorine atoms in Calcium chloride: 2 Total weight of Calcium atoms in Calcium chloride: 40.078 x 1 = 40.078 Number of Calcium atoms in Calcium chloride: 1 Step 3: Calculate the molecular weight of Calcium chloride by adding the total weight of all atoms. Step 2: Find out atomic weights of each atom (from periodic table).Ītomic weight of Calcium (Ca): 40.078 (Ref: Pubchem-20, Ciaaw-calcium)Ītomic weight of chlorine (Cl) : 35.4527 (Ref: Pubchem-Chlorine, jlab-ele017) From the chemical formula of Calcium chloride, it is easy to find out that there are one Calcium (Ca) atom and two Chlorine (Cl) atoms in a molecule of Calcium chloride. Chemical formula of Calcium chloride is CaCl 2. Step 1: Find out the chemical formula and determine constituent atoms and their number in a Calcium Chloride molecule.įrom the chemical formula, you will know different atoms and their number in a Calcium chloride molecule. Note that the value of atomic weight may differ from different sources. The sum of total atomic weight of all constituent elements will be the molecular weight of the compound. ![]() Then calculate the total atomic weight of each element by multiplying its atomic weight by its number. ![]() ![]() To calculate molecular weight of any compound, the first step is to know the constituent elements (atoms) and their number in that particular compound. The molecular weight of Calcium Chloride (CaCl 2) is 110.9834. ![]()
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