2015
DOI: 10.1021/jf505817a
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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… Show more

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Cited by 73 publications
(47 citation statements)
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“…Oral ingestion of calcium‐fortified hydrolysates may result in their exposure to a range of gastrointestinal proteinases and peptidases. They may also react with dietary components such as oxalate and, in turn, calcium solubility/bioaccessibility could be affected …”
Section: Resultsmentioning
confidence: 99%
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“…Oral ingestion of calcium‐fortified hydrolysates may result in their exposure to a range of gastrointestinal proteinases and peptidases. They may also react with dietary components such as oxalate and, in turn, calcium solubility/bioaccessibility could be affected …”
Section: Resultsmentioning
confidence: 99%
“…A two‐stage SGID process was performed on the calcium‐chelating fractions in accordance with the method of O'Loughlin et al . and Perego et al .…”
Section: Methodsmentioning
confidence: 99%
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“…Fe 2+ ‐chelating capacity was measured by following the method described by O'Loughlin et al . () and calculated as follows:leftFe2+chelating capacity(%)left={false(BlankOD562normalnmSPPH0.333333emOD562normalnmfalse)left]BlankOD562nm×100…”
Section: Methodsmentioning
confidence: 99%