Preparation of cattle bone collagen peptides-calcium chelate and its structural characterization and stability
文献类型： 外文期刊
作者： Zhang, Hongru 1 ; Zhao, Laiyu 1 ; Shen, Qingshan 1 ; Qi, Liwei 1 ; Jiang, Shan 3 ; Guo, Yujie 1 ; Zhang, Chunhui 1 ; Rich 1 ;
作者机构： 1.Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, Beijing 100193, Peoples R China
2.Univ Liege, Lab Biomass & Green Technol, Gembloux Agrobio Tech, Passage Deportes 2, B-5030 Gembloux, Belgium
3.Hulunbuir Muyuankangtai Biotechnol Co LTD, Arongqi Logist Business Pk, Hulunbuir 021000, Inner Mongolia, Peoples R China
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.
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