Molecular characterization of whey protein hydrolysate fractions with ferrous chelating and enhanced iron solubility capabilities

Ian B. Oloughlin; Phil M. Kelly; Brian A. Murray; Richard J. Fitzgerald; Andre Brodkorb

doi:10.1021/jf505817a

Molecular characterization of whey protein hydrolysate fractions with ferrous chelating and enhanced iron solubility capabilities

Ian B. Oloughlin, Phil M. Kelly, Brian A. Murray, Richard J. Fitzgerald, Andre Brodkorb

Research output: Contribution to journal › Article › peer-review

Abstract

The ferrous (Fe²⁺) 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 Fe²⁺ chelating capability at 1 g L^-1 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 Fe²⁺. 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 (P < 0.05) improved in dispersions of hydrolysate fraction solutions (10 g protein L^-1). Total iron solubility was improved by 72% in the presence of the 1 kDa-P fraction following simulated gastrointestinal digestion (SGID) compared to control FeSO₄·7H₂O solutions.

Original language	English
Pages (from-to)	2708-2714
Number of pages	7
Journal	Journal of Agricultural and Food Chemistry
Volume	63
Issue number	10
DOIs	https://doi.org/10.1021/jf505817a
Publication status	Published - 18 Mar 2015

Keywords

FTIR
enzymatic hydrolysis
iron-binding
simulated digestion
whey protein

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@article{3942a01f1b4341119bb991f8a779c356,

title = "Molecular characterization of whey protein hydrolysate fractions with ferrous chelating and enhanced iron solubility capabilities",

abstract = "The ferrous (Fe2+) 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 Fe2+ chelating capability at 1 g L-1 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 Fe2+. 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 (P < 0.05) improved in dispersions of hydrolysate fraction solutions (10 g protein L-1). Total iron solubility was improved by 72% in the presence of the 1 kDa-P fraction following simulated gastrointestinal digestion (SGID) compared to control FeSO4·7H2O solutions.",

keywords = "FTIR, enzymatic hydrolysis, iron-binding, simulated digestion, whey protein",

author = "Oloughlin, {Ian B.} and Kelly, {Phil M.} and Murray, {Brian A.} and Fitzgerald, {Richard J.} and Andre Brodkorb",

note = "Publisher Copyright: {\textcopyright} 2015 American Chemical Society.",

year = "2015",

month = mar,

day = "18",

doi = "10.1021/jf505817a",

language = "English",

volume = "63",

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T1 - Molecular characterization of whey protein hydrolysate fractions with ferrous chelating and enhanced iron solubility capabilities

AU - Oloughlin, Ian B.

AU - Kelly, Phil M.

AU - Murray, Brian A.

AU - Fitzgerald, Richard J.

AU - Brodkorb, Andre

PY - 2015/3/18

Y1 - 2015/3/18

N2 - The ferrous (Fe2+) 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 Fe2+ chelating capability at 1 g L-1 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 Fe2+. 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 (P < 0.05) improved in dispersions of hydrolysate fraction solutions (10 g protein L-1). Total iron solubility was improved by 72% in the presence of the 1 kDa-P fraction following simulated gastrointestinal digestion (SGID) compared to control FeSO4·7H2O solutions.

AB - The ferrous (Fe2+) 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 Fe2+ chelating capability at 1 g L-1 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 Fe2+. 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 (P < 0.05) improved in dispersions of hydrolysate fraction solutions (10 g protein L-1). Total iron solubility was improved by 72% in the presence of the 1 kDa-P fraction following simulated gastrointestinal digestion (SGID) compared to control FeSO4·7H2O solutions.

KW - FTIR

KW - enzymatic hydrolysis

KW - iron-binding

KW - simulated digestion

KW - whey protein

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DO - 10.1021/jf505817a

M3 - Article

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AN - SCOPUS:84924956062

SN - 0021-8561

VL - 63

SP - 2708

EP - 2714

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

IS - 10

ER -

Molecular characterization of whey protein hydrolysate fractions with ferrous chelating and enhanced iron solubility capabilities

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Keywords

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