Inhibitory effect of protein hydrolysates on calcium carbonate crystallization.
Protein hydrolysates, prepared by enzymatic digestion of soybean protein and egg white albumin using several proteases, inhibited the crystal growth of calcium carbonate. Each hydrolysate showed different inhibitory activities, suggesting the key role of peptide structures in the inhibition. The deamidation of protein hydrolysates by glutaminase increased not only the inhibitory activity toward the crystal growth of calcium carbonate but also the resistance of the hydrolysates against peptic digestion. Furthermore, the addition of sodium chloride, citric acid, or lactose into the reaction mixture enhanced the inhibitory activity. The protein hydrolysates inhibited both nucleation and crystal growth of calcium carbonate and also affected the crystal morphology.
Jin
D H
DH
Department of Biological Resource Sciences, Graduate School of Agricultural Science, Tohoku University, Sendai 981-8555, Japan.
Zhang
Y
Y
Suzuki
Y
Y
Naganuma
T
T
Ogawa
T
T
Hatakeyama
E
E
Muramoto
K
K
D002119:Calcium Carbonate / Q000737:chemistry*; D003460:Crystallization; D010450:Endopeptidases / Q000378:metabolism*; D005690:Galactose / Q000494:pharmacology; D005947:Glucose / Q000494:pharmacology; D007700:Kinetics; D007785:Lactose / Q000494:pharmacology; D010047:Ovalbumin / Q000737:chemistry*; D011492:Protein Hydrolysates / Q000737:chemistry*; D030262:Soybean Proteins / Q000737:chemistry*; D013395:Sucrose / Q000494:pharmacology
D011492:Protein Hydrolysates; D030262:Soybean Proteins; D013395:Sucrose; D010047:Ovalbumin; D010450:Endopeptidases; D002119:Calcium Carbonate; D005947:Glucose; D007785:Lactose; D005690:Galactose