Optimization of Preparation of Peptide-Ca2+ Complex from Scallop (Patinopecten yessoensis) Gonad

doi:10.7506/spkx1002-6630-201316003

FOOD SCIENCE

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Optimization of Preparation of Peptide-Ca2+ Complex from Scallop (Patinopecten yessoensis) Gonad

JIN Wen-gang，WU Hai-tao，ZHU Bei-wei，LI Xin-sheng，ZHENG Jie，LIU Ming，WANG Feng-hong

1. College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China；
2. School of Bioscience and Engineering, Shaanxi University of Technology, Hanzhong 723000, China；
3. Engineering Research Center of Seafood, Ministry of Education, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China；4. National R&D Branch Center for Shellfish Processing, Dalian 116034, China；
5. Liaoning Ocean and Fisheries Science Research Institute, Dalian 116023, China

Online:2013-08-25 Published:2013-09-03

Abstract

Abstract:

Response surface methodology based on a quadratic central composite rotary design was used to optimize the
preparation of peptide-Ca2+ complex from scallop (Patinopecten yessoensis) gonad. The influence of pH, time, temperature,
and peptide/calcium ratio on the yield of peptide-Ca2+ complex was investigated. The results showed that the optimum
reaction conditions for forming Ca2+ chelating peptides were pH 8.0, 22 min, 64.8 ℃, and peptide/calcium ratio 3.4:1. Under
these conditions, the predicted yield was 6.78% while the actual yield was 6.81%. The complex contained (6.67 ± 0.11)%
nitrogen and (9.75 ± 0.17)% calcium. Infrared spectroscopic study revealed that both amino and carboxyl groups were
involved in the complex. Calcium dialyzability of the complex after in vitro digestion was (41.86 ± 2.33)%, but showed
no significant difference from control (P ＞ 0.05). Therefore, scallop (Patinopecten yessoensis) gonad hydrolysate-Ca2+
complex might have good calcium bioavailability.

Key words: scallop (Patinopecten yessoensis) gonad, response surface methodology, peptide-Ca2+ complex, in vitro digestion, dialysis

JIN Wen-gang，WU Hai-tao，ZHU Bei-wei，LI Xin-sheng，ZHENG Jie，LIU Ming，WANG Feng-hong. Optimization of Preparation of Peptide-Ca2+ Complex from Scallop (Patinopecten yessoensis) Gonad[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201316003.

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Optimization of Preparation of Peptide-Ca2+ Complex from Scallop (Patinopecten yessoensis) Gonad

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