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Production of Iron-Binding Peptides from Colostral Whey by Enzymatic Hydrolysis
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 Title & Authors
Production of Iron-Binding Peptides from Colostral Whey by Enzymatic Hydrolysis
Kim, Sang-Bum; Ku, Min-Jung; Cho, Won-Mo; Ki, Kwang-Seok; Kim, Hyeon-Shup; Nam, Myoung-Soo;
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 Abstract
Colostral whey prepared from colostrum (pooled from first six post-partum milkings) was heated for 10 min at Heated colostral whey was incubated with 1% enzymes (protein equivalent basis) for 15, 30, 60, 90, and 120 min at . Papain, pepsin, trypsin, and alcalase produced different degrees of hydrolysis (DH), 10.66%, 12.42%, 10.83%, and 25.31%, respectively, at an incubation time of 120 min. The SDS-PAGE reveals that significant amounts of bovine serum albumin (BSA), -lactoglobulin (-LG), and -lactalbumin (-LA) survived papain digestion. In contrast, pepsin completely removed BSA but not -LG present in heated colostral whey. Alcalase completely eliminated BSA, -LG, and -LA. This differential hydrolysis was confirmed by reversed-phase HPLC analysis. Using ion-exchange chromatography, fraction-1 (F-1) was obtained from alcalase hydrolysate at a NaCl gradient concentration of 0.25 M. Reversed-phase HPLC chromatograms of alcalase F-1 showed numerous small peaks, which probably indicate that a variety of new peptides were produced. Iron content of alcalase F-1 was 28.94 ppm, which was the highest among all enzyme fractions, whereas iron content of colostral whey was 36.56 ppm. Main amino acids contained in alcalase F-1 were Thr (15.45%), Glu (14.12%), and Ser (10.39%). Therefore, alcalase can be used to generate good iron-binding peptides in heated colostral whey, and the resulting iron-binding peptides could be suitable as a value-added food ingredient for food supplements.
 Keywords
Colostral whey;hydrolysis;alcalase;iron-binding peptide;
 Language
English
 Cited by
1.
Alcalase에 의한 유청단백질 가수분해물의 항원성 저감 효과,유재민;렌친핸드;;정석근;백승희;남명수;

농업과학연구, 2013. vol.40. 4, pp.359-365 crossref(new window)
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Reduction in antigenesity of whey protein by alcalase, CNU Journal of Agricultural Science, 2013, 40, 4, 359  crossref(new windwow)
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Impact of the environmental conditions and substrate pre-treatment on whey protein hydrolysis: A review, Critical Reviews in Food Science and Nutrition, 2017, 57, 2, 418  crossref(new windwow)
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Strategies of producing bioactive peptides from milk proteins to functionalize fermented milk products, Food Research International, 2014, 63, 71  crossref(new windwow)
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