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 CaCl2, and the mixture of EWP and Ca (p < 0.05) revealed appropriate calcium absorption capacity. The fluorescence spectra and CD spectra showed that sterilization caused a decrease in the content of α-helix and β-sheet and a significant increase in β-turn (p < 0.05). Sterilization changed the EWP-Ca structure and decreased its stability; the calcium-binding capacity of EWP-Ca after sterilization was decreased to 41.19% (p < 0.05). Overall, these findings showed that EWP could bind with calcium, form a peptide–calcium chelate, and serve as novel carriers for calcium supplements.
Highlights
The results showed that aspartic acid (Asp), glutamic acid (Glu), and cysteine (Cys) in egg white peptide (EWP) might bind calcium and form the EWP–Ca complex
We found that egg white peptide–calcium complex (EWP-Ca) can effectively improve the absorption of calcium by the intestinal everted sac model, and that the absorption is similar to the casein phosphor peptide calcium (CPP–Ca)
The egg white peptides in this study are limited by the preparation process
Summary
High-quality protein foods essential for daily living [1]. Egg white resources, representing a good source of peptides, are wasted [2]. Peptides have several beneficial effects on bodily functions, such as hydrolysates of proteins [3]. Due to the unique characteristics of peptides, such as low molecular weight, multi-activity, and easy absorption [4], there has been an increase in the research of the bioactive properties of egg white peptide (EWP) obtained by enzymatic hydrolysis of egg white protein, such as antihypertensive [5], anti-fatigue [6], anti-oxidation [7], and anti-inflammatory effects [8,9]
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