Inhibitory effect of protein hydrolysates on calcium carbonate crystallization

Dong Hao Jin, Yizhen Zhang, Yasuko Suzuki, Takako Naganuma, Tomohisa Ogawa, Eiko Hatakeyama, Koji Muramoto

Research output: Contribution to journalArticle

10 Citations (Scopus)

Abstract

Protein hydrolysates, prepared by enzymatic digestion of soybean protein and egg white albumin using several proteases, inhibited the crystal growth of calcium carbonate. Each hydrolysate showed different inhibitory activities, suggesting the key role of peptide structures in the inhibition. The deamidation of protein hydrolysates by glutaminase increased not only the inhibitory activity toward the crystal growth of calcium carbonate but also the resistance of the hydrolysates against peptic digestion. Furthermore, the addition of sodium chloride, citric acid, or lactose into the reaction mixture enhanced the inhibitory activity. The protein hydrolysates inhibited both nucleation and crystal growth of calcium carbonate and also affected the crystal morphology.

Original languageEnglish
Pages (from-to)5450-5454
Number of pages5
JournalJournal of Agricultural and Food Chemistry
Volume48
Issue number11
DOIs
Publication statusPublished - 2000 Dec 12

Keywords

  • Calcium carbonate
  • Crystal growth
  • Egg white albumin
  • Glutaminase
  • Protein hydrolysate
  • Soybean protein

ASJC Scopus subject areas

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

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  • Cite this

    Jin, D. H., Zhang, Y., Suzuki, Y., Naganuma, T., Ogawa, T., Hatakeyama, E., & Muramoto, K. (2000). Inhibitory effect of protein hydrolysates on calcium carbonate crystallization. Journal of Agricultural and Food Chemistry, 48(11), 5450-5454. https://doi.org/10.1021/jf000221o