| Abstract
| - Protein hydrolysates, prepared by enzymatic digestion of soybean protein and egg white albuminusing several proteases, inhibited the crystal growth of calcium carbonate. Each hydrolysate showeddifferent inhibitory activities, suggesting the key role of peptide structures in the inhibition. Thedeamidation of protein hydrolysates by glutaminase increased not only the inhibitory activity towardthe crystal growth of calcium carbonate but also the resistance of the hydrolysates against pepticdigestion. Furthermore, the addition of sodium chloride, citric acid, or lactose into the reactionmixture enhanced the inhibitory activity. The protein hydrolysates inhibited both nucleation andcrystal growth of calcium carbonate and also affected the crystal morphology. Keywords: Protein hydrolysate; calcium carbonate; crystal growth; soybean protein; egg whitealbumin; glutaminase
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