Wang Xueqi, Zhang Zhen, Xu Hongyan, Li Xiaoye, Hao Xudong
College of Food Science and Engineering, Gansu Agricultural University No. 1 Yingmen Village, Anning District Lanzhou 730070 China
RSC Adv. 2020 Mar 24;10(20):11624-11633. doi: 10.1039/d0ra00425a. eCollection 2020 Mar 19.
In this study, enzymatic hydrolysis and fermentation were used in combination to prepare collagen peptide with high free calcium content, followed by the addition of anhydrous ethanol to obtain peptide-calcium chelate. The optimal conditions for the fermentation of enzymatic hydrolysate (glucose 3%, inoculum size 6%, 24.5 h, 37 °C and pH 6.5) were determined by response surface methodology (RSM), under which a free calcium content of 2212.58 mg/100 g was obtained. The calcium-chelating capacity was 42.57 ± 0.09%. The results of ultraviolet absorption spectrum, Fourier transform infrared (FT-IR) spectra, differential scanning calorimeter (DSC), X-ray diffraction and amino acid analysis indicated that calcium could be chelated through carboxyl oxygen and amino nitrogen atoms of collagen peptides, forming peptide-calcium chelate. The chelate is stable at 30-80 °C of temperatures and during in simulated gastrointestinal digestion, which could promote calcium absorption in human. The test intended to provide a basis for developing a novel calcium supplement and promoting utilization of sheep bone.
本研究采用酶解与发酵相结合的方法制备高游离钙含量的胶原蛋白肽，随后加入无水乙醇获得肽 - 钙螯合物。通过响应面法（RSM）确定了酶解产物发酵的最佳条件（葡萄糖3%、接种量6%、24.5 h、37℃和pH 6.5），在此条件下获得的游离钙含量为2212.58 mg/100 g。钙螯合能力为42.57±0.09%。紫外吸收光谱、傅里叶变换红外（FT - IR）光谱、差示扫描量热仪（DSC）、X射线衍射和氨基酸分析结果表明，钙可通过胶原蛋白肽的羧基氧和氨基氮原子进行螯合，形成肽 - 钙螯合物。该螯合物在30 - 80℃的温度范围内以及模拟胃肠消化过程中均稳定，可促进人体对钙的吸收。本试验旨在为开发新型钙补充剂及促进羊骨利用提供依据。
