Optimisation of recovery protein hydrolysate from chicken bone by steam explosion strategy and its calcium-binding capacity and potential pro-osteogenic activity

文献类型： 外文期刊

第一作者： Xu, Xiong

作者： Xu, Xiong;Li, Hongjun;Xu, Xiong;Qi, Liwei;Zhang, Chunhui

作者机构：

关键词： Calcium-binding capacity; optimisation of protein hydrolysate; osteogenic activity; steam explosion

期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.3； 五年影响因子：3.5 ）

ISSN： 0950-5423

年卷期： 2024 年 59 卷 3 期

页码：

收录情况： SCI

摘要： This study aimed to recover protein hydrolysate from chicken bone by steam explosion and investigate its calcium-binding capacity and potential pro-osteogenic activity. The results showed that the recovery rate was significantly affected by pressure, time, and filling ratio. The molecular weight distribution and amino acid composition of the protein hydrolysate were also analysed. Furthermore, the protein hydrolysate extracted at 12 min, 1.8 MPa and 40% filling ratio showed well calcium-binding capacity, and the peptides-calcium chelate showed good stability at different temperatures. The cell experiment showed that the peptides-calcium chelate can significantly improve the osteogenic activity of MC3T3-E1 cells, including the proliferation, differentiation, and mineralisation. In conclusion, the steam explosion was an effective strategy to recover protein hydrolysate with well calcium-binding capacity and potential pro-osteogenic activity from chicken bone. This study provided new insights and theoretical bases for the application of steam explosion in extracting protein hydrolysate to improve bone health. The steam explosion was an effective strategy to recover protein hydrolysate with well calcium-binding capacity and potential pro-osteogenic activity from chicken bone. This study provided new insights and theoretical bases for the application of steam explosion in extracting protein hydrolysate to improve bone health.dagger image

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