Fabrication and characterization of the nano-composite of whey protein hydrolysate chelated with calcium

2015 ◽  
Vol 6 (3) ◽  
pp. 816-823 ◽  
Author(s):  
Cai Xixi ◽  
Zhao Lina ◽  
Wang Shaoyun ◽  
Rao Pingfan

The chelation of calcium ions to WPH caused molecular folding and aggregation leading to the formation of a WPH-calcium chelate of nanoparticle size, and the principal sites of calcium-binding corresponded to the carboxyl groups and carbonyl groups of WPH. The WPH-calcium chelate could significantly improve calcium absorption at the intestinal level.

2019 ◽  
Vol 14 (1) ◽  
pp. 254-261 ◽  
Author(s):  
Rongchun Wang ◽  
Shenghua He ◽  
Yifan Xuan ◽  
Cuilin Cheng

2017 ◽  
Vol 42 ◽  
pp. 284-292 ◽  
Author(s):  
Ayah F.S. Abu-Hani ◽  
Falah Awwad ◽  
Yaser E. Greish ◽  
Ahmad I. Ayesh ◽  
Saleh T. Mahmoud

2015 ◽  
Vol 82 (1) ◽  
pp. 29-35 ◽  
Author(s):  
Shun-Li Huang ◽  
Li-Na Zhao ◽  
Xixi Cai ◽  
Shao-Yun Wang ◽  
Yi-Fan Huang ◽  
...  

The bioavailability of dietary ionised calcium is affected by intestinal basic environment. Calcium-binding peptides can form complexes with calcium to improve its absorption and bioavailability. The aim of this study was focused on isolation and characterisation of a calcium-binding peptide from whey protein hydrolysates. Whey protein was hydrolysed using Flavourzyme and Protamex with substrate to enzyme ratio of 25 : 1 (w/w) at 49 °C for 7 h. The calcium-binding peptide was isolated by DEAE anion-exchange chromatography, Sephadex G-25 gel filtration and reversed phase high-performance liquid chromatography (RP-HPLC). A purified peptide of molecular mass 204 Da with strong calcium binding ability was identified on chromatography/electrospray ionisation (LC/ESI) tandem mass spectrum to be Glu-Gly (EG) after analysis and alignment in database. The calcium binding capacity of EG reached 67·81 μg/mg, and the amount increased by 95% compared with whey protein hydrolysate complex. The UV and infrared spectrometer analysis demonstrated that the principal sites of calcium-binding corresponded to the carboxyl groups and carbonyl groups of glutamic acid. In addition, the amino group and peptide amino are also the related groups in the interaction between EG and calcium ion. Meanwhile, the sequestered calcium percentage experiment has proved that EG-Ca is significantly more stable than CaCl2 in human gastrointestinal tract in vitro. The findings suggest that the purified dipeptide has the potential to be used as ion-binding ingredient in dietary supplements.


2009 ◽  
Vol 13 (2) ◽  
pp. 133-149 ◽  
Author(s):  
Vivek Kumar ◽  
J. RamKumar ◽  
S. Aravindan ◽  
S. K. Malhotra ◽  
K. Vijai ◽  
...  

2013 ◽  
Vol 61 (31) ◽  
pp. 7537-7544 ◽  
Author(s):  
Feng-Ru Liu ◽  
Li Wang ◽  
Ren Wang ◽  
Zheng-Xing Chen

2011 ◽  
Vol 42 (7) ◽  
pp. 1813-1820 ◽  
Author(s):  
G.M. Zheng ◽  
J. Zhao ◽  
Y.H. Zhou ◽  
Z.J. Gao ◽  
X.B. Cui ◽  
...  

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