Preparation of novel functional oligophosphopeptides from hen egg yolk phosvitin.
Novel hen egg phosvitin phosphopeptides (PPP) with molecular masses of 1-3 kDa were prepared from tryptic hydrolysis following partial alkaline dephosphorylation. The phosvitin treated with various NaOH concentrations (0.05-0.4 N) resulted in different dephosphorylated proteins ranging from 17.5 to 96.3% of phosphate retention. The protein was digested into 10-20 amino acid peptides with trypsin. Calcium-binding properties of PPP were compared with those of commercial casein phosphopeptides in vitro. The PPP with 35% phosphate retention is shown to be effective for enhancing calcium binding capacity and inhibiting the formation of insoluble calcium phosphate. The results provide potential novel functional oilgophosphopeptides as nutraceuticals.
Jiang
B
B
Department of Food Science, University of Guelph, Guelph, Ontario, Canada.
Mine
Y
Y
D000596:Amino Acids / Q000032:analysis; D000818:Animals; D002118:Calcium / Q000032:analysis; D002645:Chickens; D004530:Egg Yolk / Q000737:chemistry*; D005260:Female; D008970:Molecular Weight; D009842:Oligopeptides / Q000737:chemistry* / Q000302:isolation & purification; D010748:Phosphopeptides / Q000737:chemistry* / Q000302:isolation & purification; D010774:Phosvitin / Q000737:chemistry*; D014357:Trypsin
D000596:Amino Acids; D009842:Oligopeptides; D010748:Phosphopeptides; D010774:Phosvitin; D014357:Trypsin; D002118:Calcium