Calcium-Binding Capacity of Wheat Germ Protein Hydrolysate and Characterization of Peptide–Calcium Complex

2013 ◽  
Vol 61 (31) ◽  
pp. 7537-7544 ◽  
Author(s):  
Feng-Ru Liu ◽  
Li Wang ◽  
Ren Wang ◽  
Zheng-Xing Chen
Keyword(s):  
Calcium Binding ◽  
Wheat Germ ◽  
Protein Hydrolysate ◽  
Binding Capacity

Purification and characterisation of a glutamic acid-containing peptide with calcium-binding capacity from whey protein hydrolysate

2015 ◽  
Vol 82 (1) ◽  
pp. 29-35 ◽  
Author(s):  
Shun-Li Huang ◽  
Li-Na Zhao ◽  
Xixi Cai ◽  
Shao-Yun Wang ◽  
Yi-Fan Huang ◽  
...  
Keyword(s):  
Glutamic Acid ◽  
Whey Protein ◽  
Calcium Binding ◽  
Protein Hydrolysate ◽  
Binding Capacity ◽  
Reversed Phase ◽  
Exchange Chromatography ◽  
Binding Peptide ◽  
Whey Protein Hydrolysate

The bioavailability of dietary ionised calcium is affected by intestinal basic environment. Calcium-binding peptides can form complexes with calcium to improve its absorption and bioavailability. The aim of this study was focused on isolation and characterisation of a calcium-binding peptide from whey protein hydrolysates. Whey protein was hydrolysed using Flavourzyme and Protamex with substrate to enzyme ratio of 25 : 1 (w/w) at 49 °C for 7 h. The calcium-binding peptide was isolated by DEAE anion-exchange chromatography, Sephadex G-25 gel filtration and reversed phase high-performance liquid chromatography (RP-HPLC). A purified peptide of molecular mass 204 Da with strong calcium binding ability was identified on chromatography/electrospray ionisation (LC/ESI) tandem mass spectrum to be Glu-Gly (EG) after analysis and alignment in database. The calcium binding capacity of EG reached 67·81 μg/mg, and the amount increased by 95% compared with whey protein hydrolysate complex. The UV and infrared spectrometer analysis demonstrated that the principal sites of calcium-binding corresponded to the carboxyl groups and carbonyl groups of glutamic acid. In addition, the amino group and peptide amino are also the related groups in the interaction between EG and calcium ion. Meanwhile, the sequestered calcium percentage experiment has proved that EG-Ca is significantly more stable than CaCl2 in human gastrointestinal tract in vitro. The findings suggest that the purified dipeptide has the potential to be used as ion-binding ingredient in dietary supplements.

Anti-osteoporosis effect and purification of peptides with high calcium-binding capacity from walnut protein hydrolysate

2021 ◽  
Author(s):  
Sun Xiaodong ◽  
Ruan Shiyan ◽  
Yongliang Zhuang ◽  
Sun Liping
Keyword(s):  
Molecular Weight ◽  
Amino Acid ◽  
Calcium Binding ◽  
Protein Hydrolysate ◽  
Binding Capacity ◽  
Degree Of Hydrolysis ◽  
Gastrointestinal Digestion ◽  
Simulated Gastrointestinal Digestion ◽  
High Calcium ◽  
Relative Molecular Weight

Walnut protein hydrolysate (WPH) was prepared via simulated gastrointestinal digestion. The degree of hydrolysis (DH), amino acid composition, and relative molecular weight distribution of WPH were analyzed. Results showed that...

scholarly journals Production And Characterization Of Protein Hydrolysate: Effective Utilization Of Trawl Bycatch

2021 ◽  
Author(s):  
Yuvaraj D ◽  
Sathyakala K ◽  
Gnanasekaran R ◽  
Chandran Masi
Keyword(s):  
Protein Hydrolysate ◽  
Binding Capacity ◽  
Protein Hydrolysates ◽  
Proteinase K ◽  
Fish Protein ◽  
Water Binding ◽  
Food Industries ◽  
By Catch ◽  
Fish Protein Hydrolysates

Abstract Background: Fishing is an industry that provides livelihood to millions who live along the coast and delicious delicacies for the rest. Hence, improving the profitability of the trade has been of utmost importance and has been the research focus of major fishery industries around the globe. Exploring the potential commercialization of wastes produced by the industry is one way to achieve this goal. In this context, the waste may point towards discarded fishes, fish parts, etc. In this research, we are going to study the possibility to efficiently extract Fish Protein Hydrolysate (FPH) which has a huge commercial value from discarded by-catch fishes. Trawling is a fishing method which when employed often results in the capture of a huge quantity and diversity of non-target species due to lack of selectivity of the trawl net. These non-targeted species often termed as by-catch, are often disposed of. These under-valued species are targeted in this work for producing Fish Protein Hydrolysates (FPHs) using commercially available enzymes such as Papain (FPH1), Proteinase K (FPH2), and their functional characteristics such as solubility, foaming and emulsifying properties, oil and water-binding capacity are compared. The experimental design is as shown in the graphical abstract below.Results: Among the two, Fish Protein Hydrolysates (FPHs), prepared FPH1 has comparatively slightly improved functional properties. Conclusion: It offers the potential to be used for various applications in the food industries.

Investigating the calcium binding characteristics of black bean protein hydrolysate

2020 ◽  
Vol 11 (10) ◽  
pp. 8724-8734
Author(s):  
Man Wang ◽  
Zhaojun Zheng ◽  
Chunhuan Liu ◽  
Hong Sun ◽  
Yuanfa Liu
Keyword(s):  
Calcium Ions ◽  
Calcium Binding ◽  
Protein Hydrolysate ◽  
Binding Capacity ◽  
Amino Nitrogen ◽  
Binding Characteristics ◽  
Black Bean ◽  
Bean Protein ◽  
Oxygen Atoms

Ficin hydrolysate of black bean protein exhibited strong calcium binding capacity, which was further optimized by RSM, and the hydrolysate bound with calcium ions mainly via carboxyl oxygen atoms and amino nitrogen atoms.

scholarly journals Preparation and Characterization of Instant Casein Phosphopeptide by Supercritical Fluid Assisted Atomization

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1555
Author(s):  
Jian Zhu ◽  
Hongsheng Liu ◽  
Xingzhe Cai ◽  
Wei Wu ◽  
Zhiyi Zhu ◽  
...  
Keyword(s):  
Supercritical Fluid ◽  
Calcium Binding ◽  
Absorption Rate ◽  
Binding Capacity ◽  
Processing Parameters ◽  
Dissolution Time ◽  
Co2 Absorption ◽  
Casein Phosphopeptide ◽  
Temperature Time

Casein phosphopeptide (CPP) has been widely used as micronutrient supplementation for certain populations. However, its solubility performance is far from satisfying. In this work, instant CPP powders with micropore structures were fabricated by supercritical fluid-assisted atomization (SAA) using supercritical CO2 fluid (SC-CO2) as an atomizing agent. The effects of the processing parameters (temperature, time, and pressure) on SC-CO2 absorption rate and dissolution rate were systematically evaluated and studied. The viscosity of the CPP solution increased with increased pressure of SC-CO2 as pressure increased its solubility. The processing conditions are optimized as follows: 40 °C, 40 min, and 8.27 MPa, with an SC-CO2 absorption rate of about 8 wt.%. The dissolution time of the SAA-CPP powders was significantly decreased from 1800 s to 54 s at room temperature, due to the micropore structures and almost 10 times increase in the specific surface area of SAA-CPP. The bioactivities of the instant SAA-CPP, especially the calcium-binding capacity, were also evaluated and showed no observable difference. Among the four CPPs prepared in different ways in this work, SAA-CPP had better dissolution performance. The results show that SAA technology is a promising way to prepare instant polypeptide powders.

Fabrication and characterization of the nano-composite of whey protein hydrolysate chelated with calcium

2015 ◽  
Vol 6 (3) ◽  
pp. 816-823 ◽  
Author(s):  
Cai Xixi ◽  
Zhao Lina ◽  
Wang Shaoyun ◽  
Rao Pingfan
Keyword(s):  
Calcium Ions ◽  
Calcium Binding ◽  
Calcium Absorption ◽  
Protein Hydrolysate ◽  
Carboxyl Groups ◽  
Carbonyl Groups ◽  
Nano Composite ◽  
Fabrication And Characterization ◽  
Whey Protein Hydrolysate

The chelation of calcium ions to WPH caused molecular folding and aggregation leading to the formation of a WPH-calcium chelate of nanoparticle size, and the principal sites of calcium-binding corresponded to the carboxyl groups and carbonyl groups of WPH. The WPH-calcium chelate could significantly improve calcium absorption at the intestinal level.

The Relationship between the Hydrolysis Degree and Calcium-Binding Capacity of Whey Protein by Enzymatic Hydrolysis

2014 ◽  
Vol 541-542 ◽  
pp. 214-219 ◽  
Author(s):  
Li Na Zhao ◽  
Shao Yun Wang ◽  
Shun Li Huang ◽  
Yi Fan Huang
Keyword(s):  
Enzymatic Hydrolysis ◽  
Whey Protein ◽  
Calcium Binding ◽  
Protein Hydrolysate ◽  
Binding Capacity ◽  
Optimum Process ◽  
Hydrolysis Degree ◽  
High Calcium ◽  
Whey Protein Hydrolysate ◽  
The Relationship

To study the relationship between the hydrolysis degree and calcium-binding capacity of whey protein by enzymatic hydrolysis, the response surface method was firstly used to investigate optimized the hydrolysis conditions of whey protein with protamex and flavorzyme. The optimum process parameters for the whey protein hydrolysis were as follows: Whey protein concentration was 5.0% (w/v), the ratio of protease to whey protein was 4.0% (w/w), the mass ratios of protamex to flavorzyme (w/w) was 2:1, and the reaction temperature was 49 °C. The hydrolysate obtained after the hydrolysis of 7 h, with a hydrolysis degree of 25.92%, possessed the highest Ca-binding capacity of 27.92%. Finally, the relationship between the hydrolysis degree and calcium-binding capacity was established and whey protein hydrolysate with high calcium-binding capacity was prepared, which can provide basic theories for the following optimization of chelation of whey protein hydrolysate with calcium.

Novel Peptide with a Specific Calcium-Binding Capacity from Whey Protein Hydrolysate and the Possible Chelating Mode

2014 ◽  
Vol 62 (42) ◽  
pp. 10274-10282 ◽  
Author(s):  
Lina Zhao ◽  
Qimin Huang ◽  
Shunli Huang ◽  
Jiaping Lin ◽  
Shaoyun Wang ◽  
...  
Keyword(s):  
Whey Protein ◽  
Calcium Binding ◽  
Protein Hydrolysate ◽  
Binding Capacity ◽  
Whey Protein Hydrolysate
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