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Choi, I., Jung, C., Choi, H., Kim, C. and Ha, H. (2005) Electiveness of phosvitin peptides on enhancing bioavai-lability of calcium and its accumulation in bones. Food Chemistry, 93, 577-583. http://dx.doi.org/10.1016/j.foodchem.2004.10.028

has been cited by the following article:

• TITLE: The calcium-binding activity of fish scale protein hydrolysates

  AUTHORS: Ruiyan Nie, Yuejiao Liu, Zunying Liu

  KEYWORDS: Tilapia; Fish Scale; Calcium-Binding Activity; Peptide

  JOURNAL NAME: Journal of Agricultural Chemistry and Environment, Vol.3 No.1B, January 16, 2014

  ABSTRACT: The calcium-binding activity of tilapia scale protein hydrolysates sequentially hydrolyzed by trypsin, flavor enzyme and pepsin were investigated. The hydrolysates were divided into four fractions using G-15 gel chromatography, and the F3 fraction has the higher calcium-binding activity of 196.3 mg/g. The UV-vis and the Fourier transform infrared spectroscopy (FTIR) demonstrate that the amino nitrogen atoms and the oxygen atoms belonging to the carboxylate groups are the primary binding sites for Ca2+. The X-ray diffraction and scanning electron microscopy (SEM) confirmed the reaction between the peptde and calcium. The results obtained indicated that this fish scale protein hydroly-sates have potential as functional foods for calcium-supplementation.