|
|
|
| Preparation and Structural Characterization of Lüeyang Black-Bone Chicken Peptide-Calcium Chelate |
| CHEN Liwei, CHEN Rui, LI Haicheng, ZHOU Qinzhou, ZHANG Xinyue |
| 1. School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723001, China; 2. Key Laboratory of Resource Biology in Shaanxi Province, Hanzhong 723001, China; 3. Collaborative Innovation Center for Comprehensive Development and Utilization of Biological Resources in Qinba Mountain Area, Southern Shaanxi Province, Hanzhong 723001, China; 4. Qinba State Key Laboratory of Biological Resources and Ecological Environment (Incubation), Hanzhong 723001, China |
|
|
|
|
Abstract 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.
|
|
|
|
|
|
|
|
|
|
|
2026, Vol. 40 
