摘要
为提高珍珠的利用率,生产易被人体高效吸收利用的补钙剂。以珍珠粉为原料制备珍珠肽,并对其进行钙螯合处理。以螯合物得率和螯合物中钙含量为考察指标,确定珍珠肽螯合钙的最佳制备方法。采用紫外-可见吸收光谱分析(UV-vis)、傅里叶红外光谱分析(FTIR)、圆二色谱分析(CD)、X射线衍射分析(XRD)、差示扫描量热分析(DSC)和扫描电镜分析(SEM)等比较螯合前后的变化。结果表明:珍珠粉经过丙酸酸解、重复离心除杂后得到珍珠蛋白。使用地衣芽孢杆菌蛋白酶(Bacillus licheniformis proteinase, BLP)对珍珠蛋白进行酶解得到珍珠肽,最终珍珠肽螯合钙得率为27.24%±1.29%,珍珠肽螯合钙中钙含量为48.75%±1.20%。对此条件下制备的珍珠肽和珍珠肽钙螯合物进行结构分析,发现珍珠肽的氨基和羧基都参加了螯合反应,并且螯合物的二级结构由原来的无序结构向有序、紧密的结构转变,螯合物的结晶度大幅度提高并生成结构更加稳定的新物质,而且有明显的分子聚集现象。
In order to improve the utilization of pearl, calcium supplement with high bioavailability was produced. Pearl peptide was prepared from pearl powder and chelated with calcium. The preparation process was optimized based on the chelation yield and calcium content in pearl peptide chelated calcium. The changes of chelation were compared by ultraviolet-visible absorption spectroscopy(UV-vis), fourier infrared spectroscopy(FTIR), circular dichroism(CD), X-ray diffraction(XRD), difference scanning calorimetry(DSC) and scanning electron microscopy(SEM) analysis. The results showed that pearl protein was obtained from pearl powder by acid hydrolysis and repeat centrifugation. The pearl protein was hydrolyzed by Bacillus licheniformis proteinase(BLP) to obtain pearl peptide. The final yield of pearl peptide chelated calcium was 27.24%±1.29%, and the calcium content in pearl peptide chelated calcium was 48.75%±1.20%. The structure of the pearl peptide and pearl peptide chelated calcium were then analyzed. It was found that both amino and carboxyl groups of pearl peptide were involved in the chelation reaction. And the secondary structure of pearl peptide chelated calcium changed from disordered structure to ordered and compact structure. The crystallinity increased greatly and a new substance with more stable structure was formed after the chelation reaction. And a significant aggregation was occurred in calcium-chelating peptide.
作者
冯思敏
王晶
王羽莹
孙培龙
邵平
FENG Simin;WANG Jing;WANG Yuying;SUN Peilong;SHAO Ping(College of Food Science and Technology,Zhejiang University of Technology,Hangzhou 310014,China)
出处
《食品工业科技》
CAS
北大核心
2022年第1期119-126,共8页
Science and Technology of Food Industry
基金
浙江省重点研发项目(2021C02019,2020C02046)。
关键词
珍珠
珍珠肽
钙
肽螯合钙
结构表征
pearl
pearl peptide
calcium
peptide chelated calcium
structural characterization
