PREPARATION AND CHARACTERIZATION OF MILK PROTEIN HYDROLYSATE-IRON COMPLEX AND ITS APPLICATION IN MILK
| dc.contributor.advisor | RAJESH KUMAR | |
| dc.contributor.author | SRISHTY | |
| dc.date.accessioned | 2024-08-08T09:04:43Z | |
| dc.date.available | 2024-08-08T09:04:43Z | |
| dc.date.issued | 2022 | |
| dc.description.abstract | Iron is very important nutrient for human, but availability of iron from dietary source has limitations and its simple fortification in food causes adverse effect on quality of the food. Milk-derived bioactive peptides can be used to overcome these challenges because of their mineral binding abilities. In the present research milk protein concentrate was used as a precursor for generating iron-binding peptides. On hydrolysis using alcalase, and flavourzyme; alcalase showed high chelation (75.6%) and DH (35%) with 1150U/g protein. 10kDa fraction of hydrolysate showed maximum chelation activity (80%), than lower molecular weight fractions. Metal chelating affinity chromatography was used for further enrichment of iron binding peptides. Based on SEC, molecular weight distribution of hydrolysate showed presence of 43% low molecular weight peptide i.e., molecular weight less than 0.5KDa but after in-vitro digestion percentage of this peptide increased up to 77% due to degradation of peptides. Characterization of peptides based on LCMS showed the presence of phosphorylated peptides and other charged amino acid residues responsible for iron-binding (QSEEQQQTEDE (B-CNf(34-44)), KFQSEEQQQTEDELQDK (B-CN f(32- 48), SQSKVLPVSQ (B-CNf(66-75)), KTKLTEEE αS2f(150-157), VVRNANEEE αS2f(43-51), NSKKTVDMESTE αs2f(134-145), KNMAINPSKE αs2f(25-33), AMEDIKQM αs1f(53-60), KVPQLEIVPN αs1f(105-114)). For the preparation of the iron peptide complex alcalase hydrolysate under optimized condition (pH 8 at 50°C for 2H in the 1:0.2ratio (hydrolysate: Fe)), resulted in 43mg Fe/g of protein (corresponding to 60% of ref peptide-CPP in iron-binding capacity). Characterization of iron peptide complex by using particle size, Zeta potential, UV, Fluorescence, FTIR, SEM, EDX, VSM, and XRD techniques showed that complex between iron and hydrolysate is formed with high stability. The bioavailability of iron peptide complex was 2.3 times higher than free iron salt. The iron peptide complex was used in milk fortification (with iron conc. 25ppm based on sensory acceptability). Iron complex possessed high stability (resistance towards the release of bound iron) during different processing conditions such as pH (6-8) and heat treatment. Storage studies of fortified milk showed lesser changes in physicochemical properties and better oxidative stability. Thus, the methodology was standardized to prepare milk protein hydrolysate based functional ingredient that has high iron chelation activity, high iron bioavailability (81%), and stability under different milk processing conditions. | |
| dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810213049 | |
| dc.language.iso | English | |
| dc.pages | 154 P. | |
| dc.publisher | ICAR-NDRI, KARNAL | |
| dc.sub | Food Technology | |
| dc.theme | FOOD SAFETY AND QUALITY ASSURANCE | |
| dc.these.type | Ph.D | |
| dc.title | PREPARATION AND CHARACTERIZATION OF MILK PROTEIN HYDROLYSATE-IRON COMPLEX AND ITS APPLICATION IN MILK | |
| dc.type | Thesis |