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Calcium-binding Peptides Derived from Tryptic Hydrolysates of Cheese Whey Protein
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 Title & Authors
Calcium-binding Peptides Derived from Tryptic Hydrolysates of Cheese Whey Protein
Kim, S.B.; Lim, J.W.;
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 Abstract
The purpose of this research was to investigate the potential use of cheese whey protein (CWP), a cheese by-product. The physiological activity of calcium-binding peptides in CWP may be used as a food additive that prevents bone disorders. This research also examined the characteristics of calcium-binding peptides. After the CWP was heat treated, it was hydrolyzed by trypsin. Then calcium-binding peptides were separated and purified by ion-exchange chromatography and reverse phase HPLC, respectively. To examine the characteristics of the purified calcium-binding peptides, amino acid composition and amino acid sequence were analyzed. Calcium-binding peptides with a small molecular weight of about 1.4 to 3.4 kDa were identified in the fraction that was flowed out from 0.25 M NaCl step gradient by ion-exchange chromatography of tryptic hydrolysates. The results of the amino acid analysis revealed that glutamic acid in a calcium-binding site took up most part of the amino acids including a quantity of proline, leucine and lysine. The amino acid sequence of calcium-binding peptides showed Phe-Leu-Asp-Asp-Asp-Leu-Thr-Asp and Ile-Leu-Asp-Lys from -LA and Ile-Pro-Ala-Val-Phe-Lys and Val-Tyr-Val-Glu-Glu-Leu-Lys from -LG.
 Keywords
Cheese Whey Protein;Calcium-binding Peptide;Tryptic Hydrolysate;
 Language
English
 Cited by
1.
유청단백질의 분리 및 단백질 분해 효소에 의한 유청단백질의 가수분해 양상,렌친핸드;배형철;정석근;남명수;

농업과학연구, 2012. vol.39. 4, pp.561-568 crossref(new window)
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