High-throughput approach for the screening of mineral-chelating activities of enzymatic milk protein hydrolysates

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies Pub Date : 2025-09-12 DOI:10.1016/j.ifset.2025.104222

Océane Yapo , Quentin Haguet , Manon Hiolle , Céline Lesur , Estelle Chatelain , Guillemette Marot , Guillaume Delaplace , Rozenn Ravallec , Rénato Froidevaux

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引用次数: 0

Abstract

Taking advantage of high-throughput microscale workflow, that optimizes substrate and enzyme use and mostly experimental time, this study aimed to develop novel protein hydrolysates with mineral-chelating properties from a widely studied protein source and well-known food-grade enzymes. Ingredients from the dairy industry (milk protein isolate (MPI), micellar casein isolate (MCI) and whey protein isolate (WPI)) have been treated with five commercial food-grade enzymatic blends; Alcalase 2.4 L FG, Flavorpro 766 MDP, Flavourzyme 1000 L, Formea T 1200 BG and Promod 523 MDP; using a high reproducibility parallelized microbioreactor system. Various combinations of these blends, used simultaneously or sequentially, resulted in over one hundred unique hydrolysates. Their abilities to bind calcium, magnesium, ferrous iron, zinc and their degree of hydrolysis (DH) were screened employing a series of five automated spectrophotometric microplate assays. Multivariate analysis indicated that MPI and MCI hydrolysates exhibited comparable mineral-chelating properties, whereas WPI hydrolysates demonstrated overall inferior mineral binding properties. The results also underscored the role of specific enzymatic treatments on each substrate in enhancing mineral-chelating efficiency of the produced hydrolysates. This study demonstrates the potential of high-throughput workflow to accelerate the development of functional ingredients tailored for tackling mineral deficiencies.

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酶法牛奶蛋白水解物矿物螯合活性的高通量筛选方法

利用高通量微尺度工作流程，优化底物和酶的使用以及大部分实验时间，本研究旨在从广泛研究的蛋白质来源和众所周知的食品级酶中开发具有矿物质螯合特性的新型蛋白质水解物。来自乳制品行业的成分（乳分离蛋白（MPI），胶束酪蛋白分离（MCI）和乳清分离蛋白（WPI））已经用五种商业食品级酶混合物处理；Alcalase 2.4 L FG, Flavorpro 766 MDP, Flavourzyme 1000 L, forma T 1200 BG, Promod 523 MDP；采用高重现性并行微生物反应器系统。这些混合物的不同组合，同时或依次使用，产生了一百多种独特的水解产物。它们结合钙、镁、亚铁、锌的能力及其水解程度（DH）通过一系列的五种自动分光光度微孔板测定来筛选。多变量分析表明，MPI和MCI水解产物具有相当的矿物螯合性能，而WPI水解产物的矿物结合性能总体较差。结果还强调了对每种底物进行特定酶处理在提高所产生的水解物的矿物螯合效率方面的作用。这项研究证明了高通量工作流程的潜力，可以加速开发针对矿物质缺乏的功能性成分。

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来源期刊

Innovative Food Science & Emerging Technologies 工程技术-食品科技

CiteScore

12.00

自引率

6.10%

发文量

259

审稿时长

25 days

期刊介绍： Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions and few, mainly upon invitation, reviews on and highly innovative developments in food science and emerging food process technologies. The significance of the results either for the science community or for industrial R&D groups must be specified. Papers submitted must be of highest scientific quality and only those advancing current scientific knowledge and understanding or with technical relevance will be considered.