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New Food Technology Study Findings Recently Were Reported by Researchers at College of Fishery (Purification of a Novel Oligophosphopeptide with High...

September 11, 2014



New Food Technology Study Findings Recently Were Reported by Researchers at College of Fishery (Purification of a Novel Oligophosphopeptide with High Calcium Binding Activity from Carp Egg Hydrolysate)

By a News Reporter-Staff News Editor at Food Weekly News -- Investigators publish new report on Food Technology. According to news reporting from Rizhao, People's Republic of China, by VerticalNews journalists, research stated, "In this paper, we determined appropriate degree of dephosphorization of carp eggs before trypsin hydrolysis according to the degree of hydrolysis and calcium binding activity, and purified a novel oligophosphopeptide with high calcium binding activity from carp eggs hydrolysate. The results showed that dephosphorization treatment can significantly increase the degree of hydrolysis (p < 0.05)."

The news correspondents obtained a quote from the research from the College of Fishery, "However, hydrolysate of DP2 with 30.39% degree of dephosphorization owned the strongest calcium binding ability of 0.67 mmol/g-protein, and excessive dephosphorization was disadvantageous. After ultrafiltration, 88.73% content of hydrolysates was the fraction U1 with MW < 3 kDa which showed better ability to bind calcium. After hydroxyapatite chromatography, 113 eluted with the maximum concentration of phosphate buffer (400 mM) exhibited the highest calcium binding ability of 6.63 mmol/g-protein. Amino acid content analysis showed that the Ser content of 113 is about 2.5 times more than that of U1 but the contents of Thr and Tyr are almost identical. Further purification using size exclusion chromatography and high-performance liquid chromatography, an oligophosphopeptide with high calcium binding ability (7.85 mmol/g-protein) was obtained. Its sequence was identified as (pS)-S-(pS)-A-F-(pS)-(pS)-E-L-A-R through ESI-QTOF tandem mass analysis."

According to the news reporters, the research concluded: "It is possible to provide utilization of fish eggs as a novel calcium nutraceutical additive in food industry."

For more information on this research see: Purification of a Novel Oligophosphopeptide with High Calcium Binding Activity from Carp Egg Hydrolysate. Food Science and Technology Research, 2014;20(4):799-807. Food Science and Technology Research can be contacted at: Karger, Allschwilerstrasse 10, Ch-4009 Basel, Switzerland. (Karger - www.karger.com/; Food Science and Technology Research - content.karger.com/ProdukteDB/produkte.asp?Aktion=JournalHome&ProduktNr=227093)

Our news journalists report that additional information may be obtained by contacting H. Huang, Rizhao Polytechnic, Coll Fishery, Rizhao 267826, People's Republic of China. Additional authors for this research include B.F. Li, Z.Y. Liu, H.H. Wu, X.M. Mu and M.Y. Zeng.

Keywords for this news article include: Rizhao, People's Republic of China, Asia, Food Technology

Our reports deliver fact-based news of research and discoveries from around the world. Copyright 2014, NewsRx LLC


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Source: Food Weekly News


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