Asian-Australasian Journal of Animal Sciences

  • 제17권5호
  • /
  • Pages.712-718
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  • 2004
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  • 1011-2367(pISSN)
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  • 1976-5517(eISSN)
아세아태평양축산학회 (Asian Australasian Association of Animal Production Societies)
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Separation of Calcium-binding Protein Derived from Enzymatic Hydrolysates of Cheese Whey Protein

  • Kim, S.B. (Dairy Science Major, Division of Animal Science, College of Agriculture and Life Sciences Gyeongsang National University) ;
  • Shin, H.S. (Nam Yang Research and Development Center) ;
  • Lim, J.W. (Dairy Science Major, Division of Animal Science, College of Agriculture and Life Sciences Gyeongsang National University)
  • 투고 : 2003.09.01
  • 심사 : 2004.02.17
  • 발행 : 2004.05.01
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초록

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 $100^{\circ}C$ 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), $\beta$-LG and $\alpha$-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, $\alpha$-LA was mostly eliminated, but $\beta$-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.

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피인용 문헌

  1. Novel Peptide with a Specific Calcium-Binding Capacity from Whey Protein Hydrolysate and the Possible Chelating Mode vol.62, pp.42, 2014, https://doi.org/10.1021/jf502412f
  2. Antioxidant Activity and Functional Properties of Polymerized Whey Products by Glycation Process vol.2015, pp.1687-9430, 2015, https://doi.org/10.1155/2015/154262
  3. Purification and characterisation of a glutamic acid-containing peptide with calcium-binding capacity from whey protein hydrolysate vol.82, pp.01, 2015, https://doi.org/10.1017/S0022029914000715
  4. Production of low antigenic cheese whey protein hydrolysates using mixed proteolytic enzymes vol.87, pp.11, 2007, https://doi.org/10.1002/jsfa.2963
  5. Calcium-binding Peptides Derived from Tryptic Hydrolysates of Cheese Whey Protein vol.17, pp.10, 2004, https://doi.org/10.5713/ajas.2004.1459