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dc.contributor.authorCruz-Huerta, Elvia; et. al.-
dc.contributor.otherPT_Br
dc.date.accessioned-
dc.date.accessioned2021-09-16T19:51:45Z-
dc.date.availablePT_Br
dc.date.available2021-09-16T19:51:45Z-
dc.date.copyright-
dc.date.issued2016-
dc.identifierPT_Br
dc.identifier.citationJournal of Dairy Science, Champaign, v. 99, n. 1, p. 77-82, 2016. http://dx.doi.org/10.3168/jds.2015-9839pt_BR
dc.identifier.urihttp://repositorio.ital.sp.gov.br/jspui/handle/123456789/160-
dc.description.abstractPeptides with iron-binding capacity obtained by hydrolysis of whey protein with Alcalase (Novozymes, Araucaria, PR, Brazil), pancreatin, and Flavourzyme (Novozymes) were identified. Hydrolysates were subjected to iron (III)-immobilized metal ion affinity chromatography, and the bound peptides were sequenced by mass spectrometry. Regardless of the enzyme used, the domains f(42–59) and f(125–137) from β-lactoglobulin enclosed most of identified peptides. This trend was less pronounced in the case of peptides derived from α-lactalbumin, with sequences deriving from diverse regions. Iron-bound peptides exhibited common structural characteristics, such as an abundance of Asp, Glu, and Pro, as revealed by mass spectrometry and AA analysis. In conclusion, this characterization of ironbinding peptides helps clarify the relationship between peptide structure and iron-chelating activity and supports the promising role of whey protein hydrolysates as functional ingredients in iron supplementation treatments.pt_BR
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dc.languagePT_Br
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dc.rightsPT_Br
dc.sourcePT_Br
dc.subjectWhey proteinpt_BR
dc.subjectEnzymatic hydrolysispt_BR
dc.subjectIronbinding peptidept_BR
dc.titleShort communication: Identification of iron-binding peptides from whey protein hydrolysates using iron (III)-immobilized metal ion affinity chromatography and reversed phase-HPLC-tandem mass spectrometrypt_BR
dc.typeArticlept_BR
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