Molecular Characterization of Whey Protein Hydrolysate Fractions with Ferrous Chelating and Enhanced Iron Solubility Capabilities

Ian B. O’Loughlin; Phil M. Kelly; Brian A. Murray; Richard J. FitzGerald; André Brodkorb

doi:10.1021/jf505817a

journal article Mar 04, 2015

Molecular Characterization of Whey Protein Hydrolysate Fractions with Ferrous Chelating and Enhanced Iron Solubility Capabilities

Ian B. O’Loughlin Phil M. Kelly Brian A. Murray Richard J. FitzGerald

André Brodkorb

Journal of Agricultural and Food Chemistry Vol. 63 No. 10 pp. 2708-2714 · American Chemical Society (ACS)

View at Publisher Save 10.1021/jf505817a

Topics

No keywords indexed for this article. Browse by subject →

References

44

[1]

Sharma S. Int. J. BIO-autom. (2011)

[2]

O’Connell J. E. J. Dairy Res. (2001) 10.1017/s0022029900004556

[3]

Zimmermann M. B. Lancet (2007) 10.1016/s0140-6736(07)61235-5

[4]

Fox P. F. (2009)

[5]

Hunt C. D. (2009)

[6]

Fidler M. C. Br. J. Nutr. (2004) 10.1079/bjn20041018

[7]

Fritz J. C. J. Agric. Food Chem. (1970) 10.1021/jf60170a031

[8]

Slivka A. Biochem. Pharmacol. (1986) 10.1016/0006-2952(86)90346-1

[9]

Ait-Oukhatar N. J. Lab. Clin. Med. (2002) 10.1067/mlc.2002.128146

[10]

Bouhallab S. J. Agric. Food Chem. (2002) 10.1021/jf025554v

[11]

Vegarud G. E. Br. J. Nutr. (2000) 10.1017/s0007114500002300

[12]

Chaud M. V. J. Agric. Food Chem. (2002) 10.1021/jf0111312

[13]

Kim S. B. Int. Dairy J. (2007) 10.1016/j.idairyj.2006.09.001

[14]

Elias R. J. J. Agric. Food Chem. (2006) 10.1021/jf062178w

[15]

Zhou J. J. Dairy Sci. (2012) 10.3168/jds.2011-5282

[16]

Kelleher S. L. Am. J. Clin. Nutr. (2003) 10.1093/ajcn/77.5.1261

[17]

O’Loughlin I. B. Int. Dairy J. (2014) 10.1016/j.idairyj.2013.07.009

[18]

Bouhallab S. J. Nutr. Biochem. (1999) 10.1016/s0955-2863(99)00062-5

[19]

O’Loughlin I. B. Food Chem. (2013) 10.1016/j.foodchem.2013.05.056

[20]

Mullally M. M. J. Agric. Food Chem. (1994) 10.1021/jf00048a062

[21]

Viollier E. Appl. Geochem. (2000) 10.1016/s0883-2927(99)00097-9

[22]

Decker E. A. J. Agric. Food Chem. (1990) 10.1021/jf00093a019

[23]

Nongonierma A. B. Food Funct. (2013) 10.1039/c3fo30309h

[24]

Walsh D. J. J. Dairy Sci. (2004) 10.3168/jds.s0022-0302(04)73524-9

[25]

Le T. T. J. Dairy Sci. (2012) 10.3168/jds.2011-4947

[26]

Cho E. S. J. Nutr. (1984) 10.1093/jn/114.2.369

[27]

Nicholson H. Biochemistry (1997) 10.1021/bi961908y

[28]

Madureira A. R. Food Res. Int. (2007) 10.1016/j.foodres.2007.07.005

[29]

Cation-π Interactions Involving Aromatic Amino Acids

Dennis A. Dougherty

The Journal of Nutrition 2007 10.1093/jn/137.6.1504s

[30]

Mulvihill B. Int. J. Food Sci. Nutr. (1998) 10.3109/09637489809086410

[31]

Sawyer D. T. Ann. N.Y. Acad. Sci. (1960) 10.1111/j.1749-6632.1960.tb20030.x

[32]

Bovell-Benjamin A. C. Am. J. Clin. Nutr. (2000) 10.1093/ajcn/71.6.1563

[33]

European Food Safety Authority. EFSA J. (2006)

[34]

Predoi D. Dig. J. Nanomater. Biostruct. (2007)

[35]

Cheraghipour E. J. Biomed. Sci. Eng. (2012) 10.4236/jbise.2012.512089

[36]

Zhu L. J. Agric. Food Chem. (2009) 10.1021/jf900328t

[37]

Forbes A. L. Am. J. Clin. Nutr. (1989) 10.1093/ajcn/49.2.225

[38]

He W.-L. J. Agric. Food Chem. (2008) 10.1021/jf0730946

[39]

European Food Safety Authority. EFSA J. (2010)

[40]

U.S. National Academies. Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, And Amino Acids (Macronutrients);National Academies Press:Washington, DC, USA, 2005; pp1319–1332.

[41]

Reddy I. M. J. Agric. Food Chem. (1988) 10.1021/jf00082a015

[42]

Guo M. R. J. Dairy Sci. (1995) 10.3168/jds.s0022-0302(95)76860-6

[43]

Sakata, R.; Oshida, T.; Yu, K. H.; Lin, L. C.InAssessment of Antioxidative Capacity of Animal Liver and Bile, 52nd International Congress of Meat Science and Technology, Dublin, 2006;Troy, D.; Pearce, R.; Byrne, B.; Kerry, J., Eds.Wageningen Academic Publishers:Wageningen, The Netherlands, 2006; pp703–704. 10.3920/9789086865796_322

[44]

Peram M. R. J. Dairy Sci. (2012) 10.3168/jds.2012-5896

Metrics

80

Citations

44

References

Details

Published: Mar 04, 2015
Vol/Issue: 63(10)
Pages: 2708-2714

Authors

I

Ian B. O’Loughlin

Teagasc Food Research Centre, Moorepark, Fermoy, County Cork, Ireland; Life Sciences Department, University of Limerick, Limerick, Ireland

P

Phil M. Kelly

Teagasc Food Research Centre, Moorepark, Fermoy, County Cork, Ireland

B

Brian A. Murray

Teagasc Food Research Centre, Moorepark, Fermoy, County Cork, Ireland

R

Richard J. FitzGerald

Life Sciences Department, University of Limerick, Limerick, Ireland

A

André Brodkorb

Teagasc Food Research Centre, Moorepark, Fermoy, County Cork, Ireland

Funding

Enterprise Ireland Award: CC2008001

Cite This Article

Ian B. O’Loughlin, Phil M. Kelly, Brian A. Murray, et al. (2015). Molecular Characterization of Whey Protein Hydrolysate Fractions with Ferrous Chelating and Enhanced Iron Solubility Capabilities. Journal of Agricultural and Food Chemistry, 63(10), 2708-2714. https://doi.org/10.1021/jf505817a

Molecular Characterization of Whey Protein Hydrolysate Fractions with Ferrous Chelating and Enhanced Iron Solubility Capabilities

You May Also Like