Fractionation, Characterization and Calcium-holding Properties of Casein Phosphopeptide-Calcium Chelates

Weizhen LIU; Guanhua WANG; Yanpei YUAN; Changjun WU; Yongxiu JIA; Wenjie SUI

doi:10.13386/j.issn1002-0306.2023070209

Shipin gongye ke-ji (May 2024)

Fractionation, Characterization and Calcium-holding Properties of Casein Phosphopeptide-Calcium Chelates

Weizhen LIU,
Guanhua WANG,
Yanpei YUAN,
Changjun WU,
Yongxiu JIA,
Wenjie SUI

Affiliations

Weizhen LIU: State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
Guanhua WANG: College of Light Industry Science and Engineering, Tianjin University of Science & Technology,Tianjin 300457, China
Yanpei YUAN: State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
Changjun WU: Inner Mongolia Mengtewei Biotechnology Co., Ltd., Baotou 014000, China
Yongxiu JIA: Inner Mongolia Mengtewei Biotechnology Co., Ltd., Baotou 014000, China
Wenjie SUI: State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China

DOI: https://doi.org/10.13386/j.issn1002-0306.2023070209
Journal volume & issue: Vol. 45, no. 10
pp. 93 – 100

Abstract

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In this paper, a novel casein phosphopeptide fractionation process was proposed based on the calcium chelating properties of casein phosphopeptide and different casein phosphopeptide fractions with different chelating abilities and enhanced purity were produced using different calcium ion concentrations. Three casein phosphopeptide-calcium chelate fractions (CPP1-Ca, CPP2-Ca and CPP3-Ca) were precipitated hierarchically from the trypsin digest of casein by increasing the Ca2+ addition step by step in an ethanol solution with a concentration of 55% (v/v), and PBS was used to decalcify to obtain the corresponding casein phosphopeptides (CPP1, CPP2 and CPP3). The physicochemical properties and calcium uptake characteristics of the three casein phosphopeptide-calcium chelate fractions were analyzed and compared with those of the peptide-calcium chelate fraction (CPP-Ca) obtained by the conventional calcium-ethanol precipitation method as a control. The results showed that among the three casein phosphopeptide-calcium chelate fractions, CPP3-Ca contained the highest purity and calcium chelating amount of 89.42% and 69.59 mg/g, respectively, which were significantly higher than those of the ungraded CPP-Ca of 83.77% and 55.05 mg/g. The analysis of the amino acid composition and the N/P (molar ratio) revealed that the CPP3-Ca contained a higher phosphatidylserine group, which in turn binds more Ca2+. Analysis of the calcium holding capacity of different casein phosphopeptide fractions showed that CPP3 was able to better delay and prevent the formation of calcium phosphate precipitation, and had a higher calcium holding capacity. Meanwhile, CPP3-Ca had higher calcium solubility in the simulated intestinal environment, indicating that the in vitro bioavailability of the graded casein phosphopeptide-calcium chelates was improved.

Published in Shipin gongye ke-ji

ISSN: 1002-0306 (Print)
Publisher: The editorial department of Science and Technology of Food Industry
Country of publisher: China
LCC subjects: Technology: Chemical technology: Food processing and manufacture
Website: http://www.spgykj.com/indexen.htm

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