ArticleFoods (Basel, Switzerland)2021
Elucidating the Calcium-Binding Site, Absorption Activities, and Thermal Stability of Egg White Peptide-Calcium Chelate.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed.
- Preparation and Characterization of Calcium-Chelated Sea Cucumber Ovum Hydrolysate and the Inhibitory Effect on α-Amylase.Foods (Basel, Switzerland) · 2024Article
- Article
- Identification and characterization of a calcium-binding peptide from salmon bone for the targeted inhibition of α-amylase in digestion.Food chemistry: X · 2024Article
- Preparation of Calcium-Binding Peptides Derived from Mackerel (Foods (Basel, Switzerland) · 2024Article
- Identification of a Novel Walnut Iron Chelating Peptide with Potential High Antioxidant Activity and Analysis of Its Possible Binding Sites.Foods (Basel, Switzerland) · 2023Article
- Calcium-binding properties, stability, and osteogenic ability of phosphorylated soy peptide-calcium chelate.Frontiers in nutrition · 2023Article
- Effects of Dietary Essential Oils Supplementation on Egg Quality, Biochemical Parameters, and Gut Microbiota of Late-Laying Hens.Animals : an open access journal from MDPI · 2022Article
- The Formation, Structural Characteristics, Absorption Pathways and Bioavailability of Calcium-Peptide Chelates.Foods (Basel, Switzerland) · 2022Review
- Isolation, Purification and Structure Identification of a Calcium-Binding Peptide from Sheep Bone Protein Hydrolysate.Foods (Basel, Switzerland) · 2022Article
- Calcium supplements and structure-activity relationship of peptide-calcium chelates: a review.Food science and biotechnology · 2022Review
- Phage lysins for intestinal microbiome modulation: current challenges and enabling techniques.Gut microbesReview
Corrections and comments
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Authors and funding
4 authors.
Funding
Abstract
With the current study, we aimed to determine the characteristics and calcium absorption capacity of egg white peptide-calcium complex (EWP-Ca) and determine the effect of sterilization on EWP-Ca to study the possibility of EWP-Ca as a new potential calcium supplement. The results of SEM and EDS showed a high calcium chelating ability between EWP and calcium, and the structure of EWP-Ca was clustered spherical particles due its combination with calcium. The FTIR and Raman spectrum results showed that EWP could chelate with calcium by carboxyl, phosphate, and amino groups, and peptide bonds may also participate in peptide-calcium binding. Moreover, the calcium absorption of EWP-Ca measured by the intestinal everted sac model in rats was 32.38 ± 6.83 μg/mL, significantly higher than the sample with CaCl
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Registered trials
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