FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (10): 75-80.doi: 10.7506/spkx1002-6630-201010015

• Processing Technology • Previous Articles     Next Articles

Preparation and Biological Activities of Zn (Ⅱ)–Tilapia Peptide Complexes

XU Qing-ling1,ZENG Qing-zhu1,*,YAN Lei2,LIN Jin-ying1,GU Cai-qin1,ZHAN Yu1,FAN Ya-ming1,HUANG Ru-qiang3   

  1. 1. Department of Food Engineering, College of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou 510006,
    China;2. Guangzhou Lushi Fisheries Co. Ltd., Guangzhou 510820, China;3. Department of Bioengineering, School of Life
    Science, South China Normal University, Guangzhou 510631, China
  • Received:2009-09-15 Revised:2010-03-24 Online:2010-05-15 Published:2010-12-29
  • Contact: ZENG Qing-zhu,


The preparation procedure of Zn (Ⅱ)–tilapia peptide complexes was investigated by single factor design method. Along with this, the complexes were structurally characterized and their biological activities were tested by measuring their effects on kidney GSH-Px and hepatic SOD activities and the percentage of macrophages engaged in phagocytosis in mice and in vitro superoxide anion free radical scavenging activity. Results showed that the optimal reaction conditions for the preparation of Zn (Ⅱ)–tilapia peptide complexes were as follows: pH 5.0 and 80 ℃ for a reaction between Zn (Ⅱ) and tilapia peptides contained in the tilapia meat hydrolysate with 15% degree of hydrolysis. Under such conditions, the yield of Zn (Ⅱ)–tilapia peptide complexes with a Zn content of 6.5 × 104 mg/kg reached up to 54% and Zn exhibited a chelation rate of 55%. Spectral characteristics demonstrated the formation of new complexes from Zn (Ⅱ) and tilapia peptides. The complexes remarkably increased the percentage of macrophages engaged in phagocytosis and hepatic SOD and kidney GSH-Px in mice and exhibited an excellent superoxide anion free radical scavenging activity.

Key words: tilapia, Zn (Ⅱ)&ndash, tilapia peptide complexes, preparation, biological activity

CLC Number: