食品科学 ›› 2020, Vol. 41 ›› Issue (22): 8-14.doi: 10.7506/spkx1002-6630-20200201-004

• 食品化学 • 上一篇    下一篇

鹅骨胶原蛋白钙螯合肽的分离纯化及结构鉴定

周名洋,何雨欣,孙杨赢,潘道东,曹锦轩   

  1. (宁波大学食品与药学学院,浙江省动物蛋白食品精深加工技术重点实验室,浙江 宁波 315800)
  • 出版日期:2020-11-25 发布日期:2020-11-26
  • 基金资助:
    国家自然科学基金青年科学基金项目(31301509);辽宁省重点研发计划项目(2017205003); 辽宁省高等学校产业技术研究院重大应用研究项目(041804)

Isolation, Purification and Structural Identification of Calcium-Chelating Peptides from Goose Bone Collagen Hydrolysate

ZHOU Mingyang, HE Yuxin, SUN Yangying, PAN Daodong, CAO Jinxuan   

  1. (Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, China)
  • Online:2020-11-25 Published:2020-11-26

摘要: 利用碱性蛋白酶酶解鹅骨胶原蛋白制备钙螯合肽,通过SephadexG-25凝胶色谱及反向高效液相色谱对钙螯合肽进行分离纯化,并采用氨基酸自动分析仪、液相色谱-串联质谱、紫外吸收光谱(ultro violet spectroscopy,UV)和傅里叶红外光谱(Fourier transform infrared spectroscopy,FTIR)进行氨基酸组成和结构鉴定。经鉴定鹅骨胶原蛋白钙螯合肽富含Glu(12.67%)和Asp(7.47%),氨基酸序列为DSYVGDEAQSKR和KLLDEGR,分子质量分别为1 353.62 u和829.47 u。经合成验证,DSYVGDEAQSKR和KLLDEGR的钙螯合能力分别为(70.08±2.20)mg/g和(68.18±1.31)mg/g,UV和FTIR结果表明DSYVGDEAQSKR和KLLDEGR与钙离子螯合后,紫外吸收强度降低、酰胺胺I带和酰胺II带红移和N—H键蓝移,推测多肽氨基酸残基上的羧基和氨基是螯合钙离子的主要位点。

关键词: 鹅骨胶原蛋白;钙螯合肽;液相色谱-串联质谱;氨基酸组成;紫外光谱;傅里叶红外光谱

Abstract: In this paper, alkaline protease was used to hydrolyze goose bone collagen to prepare calcium-chelating peptides, which were separated and purified by Sephadex G-25 column chromatography and reversed-phase high-performance liquid chromatography. The amino acid composition and structure of the purified peptides were identified by automatic amino acid analyzer, liquid chromatography-tandem mass spectrometry, ultraviolet (UV) spectroscopy and Fourier transform infrared spectroscopy. The calcium-chelating peptides were rich in Glu (12.67%) and Asp (7.47%) and were identified as DSYVGDEAQSKR and KLLDEGR, with molecular masses of 1 353.62 and 829.47 u, respectively. It was proved that the calcium chelating capacities of the synthesized peptides were (70.08 ± 2.20) and (68.18 ±1.31) mg/g, respectively. The intensity of UV absorption decreased, the amine I and amide II bands exhibited a red shift and the N-H band showed a blue shift. Accordingly, we speculated that the peptides may chelate calcium ions mainly through the carboxyl and amino groups of amino acid residues.

Key words: goose bone collagen; calcium-chelating peptide; liquid chromatography-tandem mass spectrometry; amino acid composition; ultroviolet spectroscopy; Fourier transform infrared spectroscopy

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