食品科学 ›› 2020, Vol. 41 ›› Issue (8): 256-261.doi: 10.7506/spkx1002-6630-20181217-183

• 工艺技术 • 上一篇    下一篇

牛骨多肽螯合物的制备及结构表征

高敏,汪建明,甄灵慧,于景华,张伟伟   

  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

摘要: 为生产易被人体高效吸收利用的补钙剂以及提高牛骨的利用率,对实验室自制的牛骨多肽进行钙螯合处理,以螯合率、钙质量分数为考察指标,确定制备方法;采用紫外光谱法、荧光光谱法、红外光谱法、扫描电子显微镜、粒径及稳定性分析比较螯合前后的变化。结果表明:制备肽钙螯合物的最佳条件为肽钙质量比2∶1、温度60 ℃、时间40 min、pH 8.0。在此条件下,螯合率达到38.97%,钙质量分数为21.29%。对最佳条件下的多肽螯合物进行光谱结构分析,结果表明氨基与羧基参与螯合反应,且二者之间主要发生配位反应;扫描电子显微镜表明螯合后分子发生聚集,结构更加紧密。实验制备的肽钙螯合物,具有潜在保健价值。

关键词: 螯合钙, 多肽, 结构表征

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.

Key words: chelated calcium, polypeptide, structural characterization

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