Study on Preparation and Properties of γ-Polyglutamic Acid Calcium Salt

doi:10.7506/spkx1002-6630-200908013

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (8): 76-79.doi: 10.7506/spkx1002-6630-200908013

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Study on Preparation and Properties of γ-Polyglutamic Acid Calcium Salt

ZHANG Xu-ying，YANG Yan，HUANG Jing，FENG Zhen，MA Xiao-jun，WANG Yang，WU Zi-rong*

(School of Life Science, East China Normal University, Shanghai 200062, China)

Received:2008-06-03 Revised:2008-08-27 Online:2009-04-15 Published:2010-12-29
Contact: WU Zi-rong* E-mail:zrwu@bio.ecnu.edu.cn

Abstract

Abstract:

To develop a new calcium supplement, the low molecular γ-polyglutamic acid (γ-PGA) was used as a carrier to bind calcium ion. The preparation technology, structure characterization and biologic activity were primarily studied. The results showed that the best binding rate is 54% when carboxyl and calcium ion are bound at the molar ratio of 1:2. The γ-PGA-Ca displays slow-release activity, which does not depend on gastric acid and can release calcium ion in both acid and neutral solutions. The mice experiment indicated that this new calcium supplement can be absorbed by mice and increase both of calcium and phosphonium contents in mice bone. In conclusion, the present study lays a new way to obtain a new calcium supplement, which can sustainedly release Ca2+ without depending on gastric acid and may be absorbed by organism to increase the calcium and phosphonium contents in bone.

Key words: poly-γ-glutamic acid (γ-PGA), calcium, slow-release

CLC Number:

TS201.4

ZHANG Xu-ying，YANG Yan，HUANG Jing，FENG Zhen，MA Xiao-jun，WANG Yang，WU Zi-rong*. Study on Preparation and Properties of γ-Polyglutamic Acid Calcium Salt[J]. FOOD SCIENCE, 2009, 30(8): 76-79.

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Study on Preparation and Properties of γ-Polyglutamic Acid Calcium Salt

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