略阳乌鸡肽-钙螯合物制备与结构表征OA
Preparation and Structural Characterization of Lüeyang Black-Bone Chicken Peptide-Calcium Chelate
以略阳乌鸡为原料、钙螯合能力和水解度为指标筛选适宜的水解酶,制备略阳乌鸡肽(black-bone chicken peptide,BCP).采用单因素试验和响应面法优化BCP-钙螯合物制备工艺,并对其结构进行表征.结果表明,木瓜蛋白酶和风味蛋白酶复合酶是制备BCP的最适水解酶;当肽-钙质量比1∶1、螯合pH 7.0、螯合温度51℃时,BCP的钙螯合能力最强(60.19 mg/g);扫描电子显微镜图显示,螯合后物质发生聚集,结构更加紧密.傅里叶变换红外光谱、紫外吸收光谱、荧光光谱和X射线衍射图谱显示,BCP与Ca2+螯合后形成新的物质,其螯合位点可能在肽链的氨基和羧基处.
A suiable enzyme for the preparation of peptides(BCP)from the meat of Lüeyang black-bone chickens was selected based on calcium-chelating capacity and degree of hydrolysis.Furthemore,single-factor experiemnts and response surface methodology were used to optimize the preparation process of BCP-calcium chelate,which was structurally characterized.The results showed that a sequential combination of papain and flavourzyme was the most suitable enzyme for the preparation of BCP.The preparation conditions that provided maximum calcium-chelating capacity(60.19 mg/g)were determined as 1:1,7.0 and 51℃for mass ratio between peptide to calcium,pH and chelating temperature,respectively.Scanning electron microscopy(SEM)results showed that aggregation occurred,and the structure became denser after chelation.Fourier transform infrared(FTIR)spectroscopy,ultraviolet(UV)absorption spectroscopy,fluorescence spectroscopy,and X-ray diffraction(XRD)pattern showed that BCP formed a chelate complex with calcium ions,and its binding sites may be located at the amino and carboxyl groups along the peptide chain.
陈黎维;陈锐;李海成;周秦舟;张馨月
陕西理工大学生物科学与工程学院,陕西 汉中 723001陕西省资源生物重点实验室,陕西 汉中 723001陕西理工大学生物科学与工程学院,陕西 汉中 723001陕西省资源生物重点实验室,陕西 汉中 723001陕南秦巴山区生物资源综合开发利用协同创新中心,陕西 汉中 723001
轻工纺织
略阳乌鸡肽螯合钙响应面法结构表征
Lüeyang black-bone chicken peptidechelated calciumresponse surface methodologystructural characterization
《肉类研究》 2026 (5)
19-26,8
陕西省科技厅社发项目(2015SF255)陕西省科技厅农业科技创新与攻关项目(2020NY-001)秦巴生物资源与生态环境重点实验室(培育)"市校共建"科研项目(SXC-2101)
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