Casein phosphopeptide-calcium chelate: Preparation, calcium holding capacity and simulated digestion in vitro. (1st February 2023)

• Record Type: Journal Article
• Authors: Wang, Ying; Bai, Huasong; Wang, Songjun; Wang, Ruixue; Wang, Zhanzhong
• Is Part Of: Food chemistry. Volume 401(2023)
• Publication Date: 2023-02-01
• Subjects: Casein phosphopeptide -- Chelate -- Structural characterizations -- Calcium holding capacity -- In vitro digestion; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.134218
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: The CPP-Ca chelates were successfully prepared and characterized. The CPP possessed remarkable calcium holding capacity. CPP-Ca exhibited excellent calcium solubility in simulated digestion in vitro. The secondary structure changes of CPP-Ca occurred during gastrointestinal digestion. Abstract: In this work, CPP-Ca chelate was synthesized by chelating casein phosphopeptide (CPP) and calcium and characterized by Fourier transform infrared spectroscopy (FTIR), Scanning electron microscopy (SEM) Energy dispersive spectroscopy (EDS) and X-ray diffraction (XRD). The antioxidant activity and calcium holding capacity of CPP-Ca were evaluated and its secondary structure transition was monitored during gastrointestinal digestion by in situ Raman spectroscopy. The results demonstrated that calcium chelating rate reached 40 % and calcium ion was bound to CPP mainly through the interaction of carboxyl and amino groups. The result of calcium holding capacity confirmed the formation of calcium phosphate precipitates could be delayed by 10–15 min with increasing CPP concentration. In vitro simulated digestion revealed CPP-Ca exhibited excellent calcium solubility and its secondary structural changes occurred, especially α-helix and β-sheet content. These findings provided significant insights into enhancing bioavailability of calcium supplements and developing of calcium functional foods for human and animals.