Zeng Jihao, Bai Xue, Zhang Yongli, Le Qianyu, Wu Jinhong, Chen Huiyun
Institute of Agricultural Product Processing Research, Ningbo Academy of Agricultural Science, NO.19 Dehou Street, Ningbo 315040, China.
Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
Foods. 2025 Apr 30;14(9):1594. doi: 10.3390/foods14091594.
To develop a highly bioavailable calcium supplement, this study utilized Peruvian squid () skin as a raw material. Through alkaline protease hydrolysis and enzymatic membrane reactor separation, three molecular weight fractions of squid skin peptides were obtained, followed by calcium ion chelation to synthesize calcium-chelating peptides (CCPs-SS). Systematic characterization revealed that the less than 1 kDa fraction of CCPs-SS exhibited superior antioxidant capacity (82.18%) and calcium chelation efficiency (77.14%) in cellular models compared to higher molecular weight counterparts. Optimal synthesis conditions were identified as 60 °C, pH 9, and 12 mg/mL calcium chloride concentration. Post-chelation analyses demonstrated significant physicochemical alterations for CCPs-SS: ζ-potential shifted from -18.4 mV to -10.47 mV, while particle size increased from 476.75 nm to 664.4 nm. Notably, membrane separation enhanced phenylalanine and leucine molar concentrations by 25.5% and 57.6%, respectively, suggesting structural modifications that potentiate bioactivity. These findings demonstrate an innovative strategy for converting squid processing byproducts into functional nutraceuticals, which not only addresses calcium deficiency challenges but also promotes resource sustainability by utilizing waste materials.
为开发一种高生物利用度的钙补充剂，本研究以秘鲁鱿鱼（）皮为原料。通过碱性蛋白酶水解和酶膜反应器分离，获得了三个分子量级分的鱿鱼皮肽，随后进行钙离子螯合以合成钙螯合肽（CCPs-SS）。系统表征表明，与较高分子量的对应物相比，CCPs-SS中小于1 kDa的级分在细胞模型中表现出优异的抗氧化能力（82.18%）和钙螯合效率（77.14%）。确定最佳合成条件为60°C、pH 9和氯化钙浓度12 mg/mL。螯合后分析表明CCPs-SS有显著的物理化学变化：ζ电位从-18.4 mV变为-10.47 mV，而粒径从476.75 nm增加到664.4 nm。值得注意的是，膜分离分别使苯丙氨酸和亮氨酸的摩尔浓度提高了25.5%和57.6%，表明结构修饰增强了生物活性。这些发现展示了一种将鱿鱼加工副产品转化为功能性营养保健品的创新策略，这不仅解决了钙缺乏问题，还通过利用废料促进了资源可持续性。
