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http://dx.doi.org/10.11002/kjfp.2015.22.2.297

Isolation of calcium-binding peptides from porcine meat and bone meal and mussel protein hydrolysates  

Jung, Seung Hun (Department of Food Science and Technology, Chungnam National University)
Song, Kyung Bin (Department of Food Science and Technology, Chungnam National University)
Publication Information
Food Science and Preservation / v.22, no.2, 2015 , pp. 297-302 More about this Journal
Abstract
Calcium is one of the essential mineral for the humans due to its crucial physiological functions in the body. Calcium deficiency results in many diseases, such as osteoporosis. Therefore, calcium supplements are available as a functional food. However, most calcium supplements in the market have a limitation due to poor absorption and low bioavailability. Thus, calcium-chelated peptides for improving the absorption rate of calcium have been isolated from foods including porcine meat and bone meal (MBM), and mussel using the enzymatic hydrolysis of their protein. The hydrolysates of food were ultra-filtered in order to obtain small peptides less than 3 kDa and the Ca-binding peptides were isolated via the anion exchange chromatography. The binding activity and concentration of Ca-binding pepetides were determined. In particular, the MBM and mussel protein hydrolysates were fractionated by mono Q and Q-Sepharose, respectively. As a result, among the fractions, the fractions of MBM F2 and mussel F3 showed the highest Ca-binding activity. These results suggest that MBM and mussel protein hydrolysates can be used as calcium supplements.
Keywords
meat and bone meal protein; mussel protein; calcium-binding peptide; hydrolysis;
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Times Cited By KSCI : 6  (Citation Analysis)
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