Enzymatically hydrolysed eggshell membranes biopeptides-biocalcium complex characterisation, binding capacity and bioavailability / Nur Farah Syahirah Abd Kadir

Eggshell membranes (ESM) are considered food waste in the egg processing industry. Recently, researchers have shown an increased interest in enzymatically treated ESM hydrolysate (ESMH). This is because eggshell biopeptides may help to improve eggshell biocalcium bioavailability, and calcium-binding capacity, but the data were limited. Thus, in this study, the ESM, and its hydrolysates (Alcalase-treated eggshell membrane hydrolysate (Al-ESMH), and Trypsin-treated eggshell membrane hydrolysate (Tr-ESMH)) were characterised. Subsequently, the characterisation of the ESM, and ESMHs was carried out using ultra-violet visible spectroscopy (UV-Vis), and Fourier transform infrared spectroscopy (FTIR). The calcium-binding capacity was performed by its protocol. Thereafter, the calcium bioavailability was carried out using in vitro equilibrium dialysis through a semipermeable membrane. The calcium quantitation was performed using atomic absorption spectroscopy (AAS). The obtained results from UV spectra showed two intense absorption peaks at 238 nm, and 280 nm. The second peak at 280 nm was used to quantify the soluble protein in ESMHs.