海洋骨胶原低聚肽钙配合物的稳定性  

Stability of calcium-chelating marine bone collagen oligopeptides

作　　者：刘文颖[1] 谷瑞增[1] 林峰[1] 鲁军[1] 蔡木易[1] 

机构地区：[1]中国食品发酵工业研究院,北京市蛋白功能肽工程技术研究中心,北京100015

出　　处：《食品工业科技》2015年第4期111-115,共5页Science and Technology of Food Industry

基　　金：国家十二五科技支撑项目(2012BAD33B04-02);国家高技术研究发展计划(863计划)项目(2013AA102205-02);北京市科委农村中心国家现代农业科技城成果惠民科技示范工程项目(Z131100003113010);科技北京百名领军人才培养工程项目(Z131110000513026)

摘　　要：以三文鱼骨为原料制备海洋骨胶原低聚肽钙配合物,以分子量分布和钙含量为指标,研究了热处理、pH和体外胃肠道模拟消化对海洋骨胶原低聚肽钙配合物稳定性的影响。结果表明:海洋骨胶原低聚肽钙配合物具有较好的热稳定性,各个分子量区间的比例变化不超过2%,配合物的钙含量无显著性差异;海洋骨胶原低聚肽钙配合物在酸性和碱性条件下,分子量小于1000u的总含量略有升高,但升高不到8%,钙含量有所降低,但在广泛的pH范围内仍然有65%以上的钙含量;海洋骨胶原低聚肽钙配合物经过蛋白酶消化后,分子量小于1000u的总含量略有升高,但升高不到6%,经过胃蛋白酶消化和胰蛋白酶共同消化后,仍然有40.5%的钙含量。这说明海洋骨胶原低聚肽钙配合物具有一定的热稳定性、pH稳定性以及消化稳定性,是一种具有潜力的肽钙补充剂产品。Calcium-chelating marine bone collagen oligopeptides（MBCP-Ca） were prepared by using salmon bone as raw material. Taking molecular weight distribution and calcium content as indicators,the effects of temperature,pH and in vitro simulated gastrointestinal digestion on the stability of MBCP-Ca were investigated.Results showed that：MBCP-Ca had good thermal stability. The change of the molecular weight distribution ranges did not exceed 2% and the calcium content of MBCP-Ca showed no significant difference. In the acidic and alkaline conditions,the molecular weights below 1000 u of MBCP-Ca were slightly elevated,but the content did not exceed 8%. The calcium content of MBCP-Ca decreased,but was still higher than 65%. After digested by proteases,the molecular weights below 1000 u of MBCP-Ca were slightly elevated,but the content did not exceed 6%. After digested by pepsin and trypsin together,the calcium content of MBCP-Ca were40.5%. The results indicated that MBCP-Ca had good thermal stability,pH stability and digestion stability and it was a peptide-calcium supplement product with promise.

关 键 词：海洋骨胶原低聚肽 肽钙配合物 热处理 PH 消化模式 稳定性 

分 类 号：TS201.1[轻工技术与工程—食品科学]