1 research outputs found
Molecular Characterization of Whey Protein Hydrolysate Fractions with Ferrous Chelating and Enhanced Iron Solubility Capabilities
The ferrous (Fe<sup>2+</sup>) chelating
capabilities of WPI hydrolysate
fractions produced via cascade membrane filtration were investigated,
specifically 1 kDa permeate (P) and 30 kDa retentate (R) fractions.
The 1 kDa-P possessed a Fe<sup>2+</sup> chelating capability at 1
g L<sup>–1</sup> equivalent to 84.4 μM EDTA (for 30 kDa-R
the value was 8.7 μM EDTA). Fourier transformed infrared (FTIR)
spectroscopy was utilized to investigate the structural characteristics
of hydrolysates and molecular interactions with Fe<sup>2+</sup>. Solid-phase
extraction was employed to enrich for chelating activity; the most
potent chelating fraction was enriched in histidine and lysine. The
solubility of ferrous sulfate solutions (10 mM) over a range of pH
values was significantly (<i>P</i> < 0.05) improved in
dispersions of hydrolysate fraction solutions (10 g protein L<sup>–1</sup>). Total iron solubility was improved by 72% in the
presence of the 1 kDa-P fraction following simulated gastrointestinal
digestion (SGID) compared to control FeSO<sub>4</sub>·7H<sub>2</sub>O solutions