Advanced SearchSearch Tips
Separation of Calcium-binding Protein Derived from Enzymatic Hydrolysates of Cheese Whey Protein
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Separation of Calcium-binding Protein Derived from Enzymatic Hydrolysates of Cheese Whey Protein
Kim, S.B.; Shin, H.S.; Lim, J.W.;
  PDF(new window)
This study was carried out to separate the calcium-binding protein derived from enzymatic hydrolysates of cheese whey protein. CWPs (cheese whey protein) heated for 10 min at were hydrolyzed by trypsin, papain W-40, protease S, neutrase 1.5 and pepsin, and then properties of hydrolysates, separation of calcium-binding protein and analysis of calcium-binding ability were investigated. The DH (degree of hydrolysis) and NPN (non protein nitrogen) of heated-CWP hydrolysates by commercial enzymes were higher in trypsin than those of other commercial enzymes. In the result of SDS-PAGE (sodium dodecyl sulphate polyacrylamide gel electrophoresis), -LG and -LA in trypsin hydrolysates were almost eliminated and the molecular weight of peptides derived from trypsin hydrolysates were smaller than 7 kDa. In the RP-HPLC (reverse phase HPLC) analysis, -LA was mostly eliminated, but -LG was not affected by heat treatment and the RP-HPLC patterns of trypsin hydrolysates were similar to those of SDS-PAGE. In ion exchange chromatography, trypsin hydrolysates were shown to peak from 0.25 M NaCl and 0.5 M NaCl, and calcium-binding ability is associated with the large peak, which was eluted at a 0.25 M NaCl gradient concentration. Based on the results of this experiment, heated-CWP hydrolysates by trypsin were shown to have calcium-binding ability.
Cheese Whey Protein;Calcium-binding Protein;Enzymatic Hydrolysates;
 Cited by
Calcium-binding Peptides Derived from Tryptic Hydrolysates of Cheese Whey Protein,;;

아세아태평양축산학회지, 2004. vol.17. 10, pp.1459-1464 crossref(new window)
Production of low antigenic cheese whey protein hydrolysates using mixed proteolytic enzymes, Journal of the Science of Food and Agriculture, 2007, 87, 11, 2055  crossref(new windwow)
Antioxidant Activity and Functional Properties of Polymerized Whey Products by Glycation Process, International Journal of Polymer Science, 2015, 2015, 1  crossref(new windwow)
Novel Peptide with a Specific Calcium-Binding Capacity from Whey Protein Hydrolysate and the Possible Chelating Mode, Journal of Agricultural and Food Chemistry, 2014, 62, 42, 10274  crossref(new windwow)
Isolation and identification of a whey protein-sourced calcium-binding tripeptide Tyr-Asp-Thr, International Dairy Journal, 2015, 40, 16  crossref(new windwow)
Purification and characterisation of a glutamic acid-containing peptide with calcium-binding capacity from whey protein hydrolysate, Journal of Dairy Research, 2015, 82, 01, 29  crossref(new windwow)
Separation of iron-binding protein from whey through enzymatic hydrolysis, International Dairy Journal, 2007, 17, 6, 625  crossref(new windwow)
Adamson, N. J. and E. C. Reynolds. 1996. Characterization of casein phosphopeptides prepared using alcalase: Determination of enzyme specificity. Enzyme Microb. Tech. 19:202.

Adler-Nissen, J. 1986. Enzymic hydrolysis of food proteins. Elservier Applied Science Publishers, New York, USA.

Anon. 1998. Dairy components increasingly find uses in functional foods. The cheese reporter, April. 10:11.

Bertrand-Harb, C., A. Baday, M. Dalgalarrondo, J. M. Chobert and T. Haetle. 2002. Thermal modifications of structure and codenaturation of $\alpha$-lactalbumin and $\beta$-lactoglobulin induce changes of solubility and susceptibility to proteases. Nahrung. 46:283.

Bradford, M. M. 1976. A rapid and sensitive methods for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Anal. Biochem. 72:248.

Buttriss, J. 1990. The role of calcium in a balanced diet. J. Soc. Dairy Tech. 48:1.

Chobert, J. M., C. Bertrand-Harb and M. G. Nicolas. 1988. Solubility and emulsifying properties of caseins and whey proteins modified enzymatically by trypsin. J. Agr. Food Chem. 36:883.

De la Fuente, M. A., Y. Hemar, M. Tamehara, P. A. Munro and H. Singh. 2002. Process-induced changes in whey proteins during the manufacture of whey protein concentrates. Int. Dairy J. 12:361.

Drewnowski, A. 1992. Food preference and the opioid peptide system. Trends Food Sci. Tech. 3:97.

FitzGerald, R. J. and H. Meisel. 1999. Lactokinins: whey proteinderived ACE inhibitory peptides. Nahrung. 43:165.

Fox, P. F. 1992. Advanced Dairy Chemistry-1: Proteins. Elservier Applied Science, London, New York.

Friedlander, E. J. and A. W. Norman. 1980. Purification of chick intestinal calcium-binding protein. Methods in Enzymology 67:504.

Gallaher, D. and M. Schmidl. 1998. Bioactive and nutraceutical entities found in whey. Paper presented at Institute of Food Technologists, Annual Meeting, June Atlanta, Georgia, USA.

Guo, M. R., P. F. Fox and A. Flynn. 1995. Susceptibility of $\beta$-Lactoglobulin and Sodium Caseinate to Proteolysis by Pepsin and Trypsin. J. Dairy Sci. 78:2336.

Jolles, P., S. Levy-Tolendano, A. M. Fiat, C. Soria, D. Gillessen, A. Thomaidis, F. W. Dunne and J. P. Chen. 1993. Analogy between fibrinogen and casein: effect of an undecapeptide isolated from $\kappa$-casein on platelet function. Eur. J. Biochem. 158:379.

Jost, R. and J. C. Monti. 1977. Partial enzymatic hydrolysis of whey protein by trypsin. J. Dairy Sci. 60:1387.

Kilara, A. 1985. Enzyme-modified protein food ingredients. Biochem. 20:149.

Kosikowski, F. 1982. Cheese and fermented milk foods. 2nd edn. Edward Brothers Inc., Michigan, USA. pp. 228-260.

Laemmli, U. K. 1970. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature (Lord). 227:680.

Lowry, O. H., N. J. Rosebrough, A. L. Farr and R. J. Randall. 1951. Protein measurement with the folin phenol reagent. J. Biol. Chem. 193:265.

Marshall, W. E. 1994. In Functional Foods, Designer Foods, Pharmafoods, Nutraceuticals. (Ed. I. Goldberg). Chapmann and Hall, New York. pp. 242-260.

McIntosh, G. H., P. J. Royle, R. K. Le Leu, G. O. Regester, M. A. Johnson, R. L. Grinsted, R. S. Kenward and G. W. Snithers. 1998. Whey protein as functional food ingredient. Int. Dairy J. 8:425.

Meisel, H. and E. Schlimme. 1996. Bioactive peptides derived from milk proteins: ingredients for functional food? Kieler Milchwissenschaftliche Forshungsbeirchte. 48:343.

Miller, D. D. 1989. Calcium in the diet, food sources, recommanded intakes and nutritional bioavailability. Adv. Food Nutr. Res. 33:103.

Monti, J. C. and R. Jost. 1978. Enzymatic solubilization of heatdenatured cheese whey protein. J. Dairy Sci. 61:1233.

Mullally, M. M., H. Meisel and R. J. FitzGerald. 1997. Angiotensin-I-converting enzyme inhibitory activities of gastric and pancreatic proteinase digestes of whey protein. Int. Dairy J. 7:299.

Noyelle, K. and H. van Deal. 2002. Kinetics of conformational changes induced by the binding of various metal ions to bovine $\alpha$-lactalbumin. J. Inorganic Biochem. 88:69.

Otte, J., M. Zakora, K. B. Qvist, C. E. Olsen and V. Barkholt. 1997. Hydrolysis of bovine $\beta$-lactoglobulin by various protease and identification of selected peptides. Int. Dairy J. 7:835.

Oukhatar, N. A., S. Bouhallab, F. Bureau, P. Arhan, J. L. Maubois and D. L. Bougle. 2000. In vitro digestion of caseinophosphopeptide-iron complex. J. Dairy Res. 67:125.

Ragno, V., P. G. Giampietro, G. Bruno and L. Businco. 1993. Allergenicity of milk protein hydrolysate formulae in children with cow milk allergy. Eur. J. Pediatr. 152:760. crossref(new window)

Renner, E. 1994. Dairy foods: dairy calcium, bone metabolism and prevention of osteoporosis. J. Dairy Sci. 77:3498.

Reynolds, E. C. 1997. Anticariogenic casein phosphopeptides. Ministerial Review of Dental Services in Victoria, Australia.

Rose, D., D. T. Davies and M. Yaguchi. 1969. Quantitative determination of the major components of casein mixture by column chromatography on DEAE-cellulose. J. Dairy Sci. 52:8.

Schmidt, D. G. and B. W. van Markwijk. 1993. Enzymatic hydrolysis of whey proteins. Influence of heat treatment of $\alpha$-LA and $\beta$-LG on their proteolysis by pepsin and papain. Neth. Milk Dairy J. 47:15.

Takada, Y., N. Kobayashi, K. Keto, H. Matsuyama, M. Yahiro and S. Aoe. 1997. Effects of whey protein on calcium and bone metabolism in ovariectomized rats. J. Nutr. Sci. Vitaminol (Tokyo). 43:199.

Veprintsev, D. B., M. Narayan, S. E. Permyakov, V. N. Uversky, C. L. Brooks, A. M. Cherskaya, E. A. Permyakov and L. J. Berliner. 1999. Fine tuning the N-terminus of a calcium binding protein: $\alpha$-lactalbumin. Proteins 37:65.