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Isolation of a Calcium-Binding Fraction from a Hot-Water Extract of Smilax rhizoma  

Lee, Ji-Hye (Department of Food Science & Technology, Chungnam National University)
Jeon, So-Jeong (Department of Food Science & Technology, Chungnam National University)
Song, Kyung-Bin (Department of Food Science & Technology, Chungnam National University)
Publication Information
Food Science and Preservation / v.17, no.6, 2010 , pp. 903-907 More about this Journal
Abstract
We isolated a calcium-binding substance from Smilacis rhizoma hot-water extract using ion exchange, normal phase HPLC, and gel filtration chromatography; fractions were analyzed for calcium-binding activity. Fractions (F6) with the highest calcium-binding activity from the resource Q coulmn were pooled and further purified on an $NH_2$ column. Two major peaks were separated and the fraction (F61) with the higher calcium-binding activity was then loaded onto a $Superdex^{TM}$ column. A single peak (F611) with calcium-binding activity was finally obtained. These results suggest that the isolated calcium-binding fraction could be used as a functional food additive, similar to a calcium supplement, in the food industry.
Keywords
calcium-binding; chromatography; isolation; Smilacis rhizoma;
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Times Cited By KSCI : 6  (Citation Analysis)
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