Preparation of cattle bone collagen peptides-calcium chelate and its structural characterization and stability

文献类型： 外文期刊

第一作者： Zhang, Hongru

作者： Zhang, Hongru;Zhao, Laiyu;Shen, Qingshan;Qi, Liwei;Guo, Yujie;Zhang, Chunhui;Zhang, Hongru;Richel, Aurore;Jiang, Shan

作者机构：

关键词： Cattle bone collagen peptides; Peptides-calcium chelate; Physicochemical properties; Structural characterizations; Stability

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：4.006； 五年影响因子：4.385 ）

ISSN： 0023-6438

年卷期： 2021 年 144 卷

页码：

收录情况： SCI

摘要： In this study, cattle bone collagen peptides (CPs) were applied to prepare peptides-calcium chelate (CPs-Ca), and the physicochemical, structural properties, and stability of the CPs-Ca were characterized. The optimized preparation conditions were determined by single factor test, and the maximum calcium-chelating capacity was 42.70 + 1.09 mu g/mg. Physicochemical analysis indicated that CPs-Ca was a new substance compared with CPs. Structural analysis demonstrated that calcium ions chelated CPs via the sites of carboxyl oxygen, hydroxyl oxygen and amino nitrogen atom. Morphology analysis showed that CPs-Ca aggregated to large particles due to the crosslinking of calcium ions. According to the stability analysis, CPs-Ca was stable in thermal processing and gastrointestinal digestion. The acid environment was the major factor of CPs-Ca dissociation. The findings put forward a scientific basis for preparing a novel calcium supplement and high-value utilization of cattle bone.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序