馬骨髓肽-鈣螯合物的制備及其功能特性

打開文本圖片集

Abstract： To improve the comprehensive utilization of horse slaughter and processing by-products，horse bone marrow collagen was hydrolyzed with diferent proteases forthe preparation ofcalcium-chelating peptides using calcium gluconate as the calcium source，whose functional properties were evaluated. Protein content was determined by the BCA assay， structural characterization was performed byultraviolet （UV）spectroscopy，F(xiàn)ourier ransform infrared （FTR）spectroscopy， andscaningelectronmicroscopy（SEM），andinvitroantioxidantactivitywastested.Theresultsshowedthatthecalciumchelating peptide prepared using pepsin had the highest protein content （39.97%） ）.TheUVandFTIR spectraofboth the peptides and calcium-chelating peptides exhibited characteristic absorption peaks.SEM showed that calcium-chelating peptides formed a dense structure with a rough surface composed of accumulated particles.The element analysis showed that the peptides prepared using alkaline and neutral proteases had a strong afinity forcalcium.The half maximal inhibitory concentrationof thecalcium-chelating peptides prepared using alkalineand neutral proteases，papainand pepsin were 0.21， 1.20， 0.56， and 0.23mg/mL for scavenging capacity of 2，2′ -azino-bis（3-ethylbenzothiazoline-6-sulfonic acid） cation radical， and 0.96，2.04，1.27，and 0.48mg/mL for ferrous ion chelating capacity，respectively. The calcium-chelating peptide obtained usingpepsin had the highest oil-holdingcapacity （38.07g/g） ，while that obtained using alkaline protease had the highest waterabsorption capacity （5.82mL/g） andemulsifyingactivityindex （1.56m2/g） .In conclusion，calcium chelating can increasethe calcium contentof horsebone marrow collgen-derived peptides while improving their antioxidant activity and physicochemical properties.

Keywords：hoseboemaoacelatigpeptidsctualaacteao;logcalctiityfuctial DOI：10.7506/rlyj1001-8123-20250113-008 中圖分類號(hào)：TS251.94 文獻(xiàn)標(biāo)志碼：A 文章編號(hào)：1001-8123（2025）09-0015-11

引文格式：

鄭玲娜，周成琳，古扎努爾·艾斯卡爾，等.馬骨髓肽-鈣螯合物的制備及其功能特性[J].肉類研究，2025，39（9）：15-25 DOI：10.7506/rlyj1001-8123-20250113-008. http：//www.rlyj.net.cn

ZHENG Lingna，ZHOU Chengling，GUZALNUR·Askar，et al.Preparationand functional characteristicsofcalciumchelatingpeptidesfromhorsebone marrowcoagen[J].MeatResearch，2025，39（9）：15-25.DOI：10.7506/rlyj00-812- 20250113-008.http：//www.rlyj.net.cn

近年來，國(guó)內(nèi)外生物肽產(chǎn)業(yè)市場(chǎng)保持高速增長(zhǎng)，市場(chǎng)發(fā)展?jié)摿薮骩]。（剩余22532字）