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Isolation of Calcium-Binding Peptides from Barley Protein Hydrolysates

보리 단백질 가수분해물로부터 칼슘 결합 물질의 분리

  • Lee, Ji-Hye (Department of Food Science and Technology, Chungnam National University) ;
  • Choi, Dong-Won (Department of Food Science and Technology, Chungnam National University) ;
  • Song, Kyung-Bin (Department of Food Science and Technology, Chungnam National University)
  • 이지혜 (충남대학교 농업생명과학대학 식품공학과) ;
  • 최동원 (충남대학교 농업생명과학대학 식품공학과) ;
  • 송경빈 (충남대학교 농업생명과학대학 식품공학과)
  • Received : 2012.01.02
  • Accepted : 2012.05.04
  • Published : 2012.06.30

Abstract

To prepare calcium-binding peptides as calcium supplement, barley proteins were hydrolyzed using Flavourzyme for 18 h and the hydrolysates were ultra-filtered under 3 kDa as a molecular weight. The resultant filtered peptides were fractionated using ion exchange and normal-phase high performance liquid chromatography. Then each fraction that was obtained was determined for its calcium-binding activity to isolate the calcium-binding peptides. As a result, the highest calcium-binding peptide fraction was obtained, and the results suggest that barley protein hydrolysates can be used as a calcium supplement.

칼슘보충제로 칼슘 결합 펩타이드를 만들기 위해, 보리 단백질에 Flavourzyme을 사용하여 18시간 동안 가수분해 하였고, 가수분해 된 보리 단백질은 3 kDa 이하로 한외여과 하였다. 한외여과 된펩타이드는 ion exchange chromatography와 normal-phase HPLC를 사용하여 칼슘 결합 펩타이드를 분리하였고, 분리된 각 분획의 칼슘결합력을 측정하였다. 그 결과 가장 높은 칼슘 결합력을 보인 분획을 칼슘 chelation을 위한 소재로 얻었고, 따라서 본 연구 결과 얻어진 보리 단백질 가수분해물은 칼슘보충제로의 사용이 가능하다고 판단된다.

Keywords

References

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