Novel iron-chelating peptide from egg yolk: Preparation, characterization, and iron transportation

ABSTRACT: Highlights • Iron-chelating peptide was prepared by using enzymolysis and ethanol fractionation.• Iron mainly chelated with carboxyl, amino and phosphate groups of peptides.• A molecular model of DDSSS*S*S*S*S*SVLSK-Fe was simulated.• The E3-Fe chelate owned a good heat, alkalinity and digestion tolerance.• The iron in the E3-Fe would be absorbed more effectively than that of iron salts. In this work, an egg yolk protein hydrolysate (EYPH) with a high iron-chelating ability (87.32%) was prepared. The fractionation using 60% (v/v) ethanol concentration (E3 fraction) led to the efficiently accumulating the iron-chelating peptides in EYPH. The characterization results showed that iron mainly chelated with carboxyl, amino and phosphate groups of peptides. From E3 fraction, six iron-chelating p

SUBMITTER: Liu Y 

PROVIDER: S-EPMC10154770 | biostudies-literature | 2023 Apr

REPOSITORIES: biostudies-literature