Citation: Xiao Lan Bao, Mei Song, Jing Zhang, Yang Chen, Shun Tang Guo. Calcium-binding ability of soy protein hydrolysates[J]. Chinese Chemical Letters, ;2007, 18(9): 1115-1118. doi: 10.1016/j.cclet.2007.07.032 shu

Calcium-binding ability of soy protein hydrolysates

College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China

Received Date: 21 April 2007

Fund Project: This work was financially supported by the Doctoral Fund from the Chinese Ministry of Education (20060019039).We acknowledge Dr.Tan Sze Sze for preparing the manuscript.

This present study investigated the ability of various soy protein hydrolysates (SPHs) in binding calcium. It was demonstrated that the amount of Ca-bound depended greatly on the SPHs obtained using different proteases, which included:neutrase, flavourzyme, protease M and pepsin. The maximum level of Ca-bound (66.9 mg/g) occurred when protease M was used to hydrolyze soy protein. Peptide fragments exhibiting high Ca-binding capacity had molecular weights of either 14.4 or 8-9 kDa. The level of Ca-bound increased linearly with the increment of carboxyl content in SPHs, and further deamidation on SPHs from protease M improved Ca-binding of the hydrolysate.
- Soybean protein hydrolysates,
- Protease,
- Calcium,
- Binding effect
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