• 工艺技术 •

### 牛骨多肽螯合物的制备及结构表征

1. （1.天津科技大学食品科学与工程学院，天津 300457；2.山东天博食品配料有限公司，山东 济宁 272000）
• 出版日期:2020-04-25 发布日期:2020-04-20
• 基金资助:
国家自然科学基金面上项目（31671876）

### Preparation and Structural Characterization of Bovine Bone Polypeptide-Calcium Chelate

GAO Min, WANG Jianming, ZHEN Linghui, YU Jinghua, ZHANG Weiwei

1. (1. College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China; 2. Shandong Tianbo Food Ingredients Co. Ltd., Jining 272000, China)
• Online:2020-04-25 Published:2020-04-20

Abstract: This study aimed to produce calcium supplements that can be efficiently absorbed and utilized by the human body with high bioavailability in order to improve the utilization of bovine bone. The laboratory-made bovine bone polypeptide was subjected to calcium chelation. The preparation process was optimized based on the chelation rate and calcium content. Ultraviolet absorption spectroscopy, fluorescence spectroscopy, infrared spectroscopy, scanning electron microscopy, particle size and stability analysis were used to compare the changes before and after the reaction. The results showed that the optimum preparation conditions were as follows: mass ratio between peptide and calcium 2:1, reaction temperature 60 ℃, reaction time 40 min, and pH 8.0. Under these conditions, the chelation rate was 38.97% and the calcium content was 21.29%. Spectroscopic analysis showed that amino and carboxyl groups were involved in the chelation reaction, and the coordination reaction mainly occurred between them; scanning electron microscopy showed that the molecules were aggregated during chelation, making their structures more compact. Taken together, a novel peptide-calcium chelate with potential health benefits was formed.