التفاصيل البيبلوغرافية
| العنوان: |
大黄鱼蛋白肽-钙螯合物的制备及性质研究. (Chinese) |
| Alternate Title: |
Preparation and properties of protein peptide-calcium chelate of Larimichthys crocea. (English) |
| المؤلفون: |
王艺梦, 常佳乐, 关 爽, 刘佳鑫, 孙建波, 李 颖, 许 喆, 李婷婷 |
| المصدر: |
Journal of Food Safety & Quality; Sep2023, Vol. 14 Issue 18, p181-189, 9p |
| Abstract (English): |
Objective To prepare Larimichthys crocea protein peptide-calcium chelates, and study their structural properties. Methods The peptides were prepared by enzymatic digestion of minced Larimichthys crocea with pepsin, trypsin and neutral protease, and the peptides were chelated with calcium to investigate the properties and functions of Larimichthys crocea protein peptides and their peptide-calcium chelates. Results Among the 3 kinds of enzymatic peptides, tryptic peptide calcium chelate content was the highest, tryptic peptide had the smallest particle size, and peptide-calcium chelate showed a decrease in particle size compared to the peptides, indicating that the peptide-calcium chelate was a dense nanoparticle and exhibits a folded porous network structure. These changes could be attributed to the interaction between the peptide and calcium ions. The results of ultraviolet absorption spectroscopy, fluorescence spectroscopy, infrared spectrum and circular dichroism spectroscopy indicated that the rhubarb fish protein peptide chelated with calcium ions to produce new peptide-calcium chelates. Conclusion Among the 3 kinds of enzymatically digested peptides, trypsin hydrolysate has the highest calcium ion binding capacity among the hydrolysates obtained from the 3 kinds of proteases. Therefore, trypsin is considered as the optimal enzyme preparation for the preparation of calcium ion-binding active peptide from Larimichthys crocea protein hydrolysate in this study, which provides a theoretical basis and experimental reference for the high-value utilization of Larimichthys crocea and the development of novel calcium preparations. [ABSTRACT FROM AUTHOR] |
| Abstract (Chinese): |
目的 制备大黄鱼蛋白肽-钙螯合物,并研究其结构性质。方法 以大黄鱼鱼糜为原料,通过胃蛋白酶、胰蛋白酶、中性蛋白酶进行酶解制备多肽,将肽与钙进行螯合,探究大黄鱼蛋白肽及其肽-钙螯合物的性质功能。结果 3种酶解肽中,胰酶肽钙螯合含量最高,胰酶肽的粒径最小,肽-钙螯合物相比于肽的粒径都有所减小,说明肽-钙螯合物是一种致密的纳米颗粒并呈现出折叠多孔的网络结构。这些变化可归因于肽和钙离子之间的相互作用。紫外吸收光谱、荧光光谱、红外图谱和圆二色光谱的结果表明大黄鱼蛋白肽与钙离子螯合,生成了新的肽-钙螯合物。结论 3种酶解肽中,胰蛋白酶水解物的钙离子结合能力在3种蛋白酶获得的水解物中最高。因此,在本研究中胰蛋白酶被认为是制备大黄鱼蛋白水解物钙离子结合活性肽的最优酶制剂,为大黄鱼的高值化利用和新型钙制剂的开发提供了理论依据和实验参考。 [ABSTRACT FROM AUTHOR] |
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| قاعدة البيانات: |
Complementary Index |
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