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http://dx.doi.org/10.3746/jfn.2010.15.4.282

Isolation of a Calcium-binding Peptide from Chlorella Protein Hydrolysates  

Jeon, So-Jeong (Department of Food Science and Technology, Chungnam National University)
Lee, Ji-Hye (Department of Food Science and Technology, Chungnam National University)
Song, Kyung-Bin (Department of Food Science and Technology, Chungnam National University)
Publication Information
Preventive Nutrition and Food Science / v.15, no.4, 2010 , pp. 282-286 More about this Journal
Abstract
To isolate a calcium-binding peptide from chlorella protein hydrolysates, chlorella protein was extracted and hydrolyzed using Flavourzyme, a commercial protease. The degree of hydrolysis and calcium-binding capacity were determined using trinitrobenzenesulfonic acid and orthophenanthroline methods, respectively. The enzymatic hydrolysis of chlorella protein for 6 hr was sufficient for the preparation of chlorella protein hydrolysates. The hydrolysates of chlorella protein were then ultra-filtered under 5 kDa as molecular weight. The membrane-filtered solution was fractionated using ion exchange, reverse phase, normal phase chromatography, and fast protein liquid chromatography to identify a calcium-binding peptide. The purified calcium-binding peptide had a calcium binding activity of 0.166 mM and was determined to be 700.48 Da as molecular weight, and partially identified as a peptide containing Asn-Ser-Gly-Cys based on liquid chromatography/electrospray ionization tandem mass spectrum.
Keywords
calcium-binding peptide; chlorella protein; enzymatic hydrolysates; purification;
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