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

Teagasc - Irish Agriculture and Food Development Authority
University of Limerick

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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10.1021/jf505817a

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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",

pages = "2708--2714",

journal = "Journal of Agricultural and Food Chemistry",

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TY - JOUR

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

UR - https://www.scopus.com/pages/publications/84924956062

U2 - 10.1021/jf505817a

DO - 10.1021/jf505817a

M3 - Article

C2 - 25716093

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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