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Production of Iron-Binding Peptides from Colostral Whey by Enzymatic Hydrolysis

  • Kim, Sang-Bum (Dairy Science Division, National Institute of Animal Science, Rural Development Administration) ;
  • Ku, Min-Jung (Dairy Science Division, National Institute of Animal Science, Rural Development Administration) ;
  • Cho, Won-Mo (Dairy Science Division, National Institute of Animal Science, Rural Development Administration) ;
  • Ki, Kwang-Seok (Dairy Science Division, National Institute of Animal Science, Rural Development Administration) ;
  • Kim, Hyeon-Shup (Dairy Science Division, National Institute of Animal Science, Rural Development Administration) ;
  • Nam, Myoung-Soo (Laboratory of Milk Food Biochemistry and Biotechnology, College of Agriculture and Life Sciences, Chungnam National University)
  • Received : 2010.08.25
  • Accepted : 2010.11.24
  • Published : 2010.12.31

Abstract

Colostral whey prepared from colostrum (pooled from first six post-partum milkings) was heated for 10 min at $100^{\circ}C$ Heated colostral whey was incubated with 1% enzymes (protein equivalent basis) for 15, 30, 60, 90, and 120 min at $50^{\circ}C$. 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), ${\beta}$-lactoglobulin (${\beta}$-LG), and ${\alpha}$-lactalbumin (${\alpha}$-LA) survived papain digestion. In contrast, pepsin completely removed BSA but not ${\beta}$-LG present in heated colostral whey. Alcalase completely eliminated BSA, ${\beta}$-LG, and ${\alpha}$-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

References

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