食源肽螯合钙的研究进展  

Research Progress in Food-derived Calcium Chelated Peptides

作　　者：石景 邹烨[1,2,4] 马晶晶 杨彪 徐为民 王道营[1,2,4] 杨静 SHI Jing;ZOU Ye;MA Jingjing;YANG Biao;XU Weimin;WANG Daoying;YANG Jing(Institute of Agricultural Products Processing,Jiangsu Academy of Agricultural Science,Nanjing 210014,China;Jiangsu Provincial Key Laboratory of Food Quality and Safety,A National Key Laboratory Training Base Jointly Established by the Ministry and the Province,Nanjing 210014,China;College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China;Key Laboratory of Agricultural Products Cold Chain Logistics Technology,Ministry of Agriculture and Rural Affairs,Nanjing 210014,China)

机构地区：[1]江苏省农业科学院农产品加工研究所,江苏南京210014 [2]省部共建国家重点实验室培养基地/江苏省食品质量安全重点实验室,江苏南京210014 [3]南京农业大学食品科技学院,江苏南京210095 [4]农业农村部农产品冷链物流技术重点实验室,江苏南京210014

出　　处：《食品工业科技》2023年第11期460-467,共8页Science and Technology of Food Industry

基　　金：江苏省自然科学基金青年科学基金项目(BK20210160);国家现代农业产业技术体系资助(CARS-41)。

摘　　要：钙是人体必需的营养物质,在生命健康中起着重要作用。钙摄入不足常会引发骨质疏松、佝偻病等诸多疾病。近年来随着越来越多的肽螯合钙从食物中制备出来,肽螯合钙稳定性好、生物利用度高等优点备受关注,它也在诸多研究中被视为一类理想的钙源补充剂。本文就食源性肽螯合钙的研究进展进行概述,介绍了肽螯合钙的制备及分离纯化方法,分析了影响其螯合能力的因素,并探讨了其促进钙生物利用度的方式,为肽螯合钙今后在功能性食品上的开发利用提供帮助。Calcium is an essential nutrient and plays an important role in life and health.Insufficient calcium intake in the body can lead to kinds of diseases,such as rickets and osteoporosis.As more and more calcium chelated peptides are prepared from food in recent years,the advantages of calcium chelated peptides like good stability and high bioavailability have attracted much attention and calcium chelated peptides have been reported to be a kind of ideal calcium supplements.In this paper,the research progress of calcium chelted peptide is summarized,the preparation,separation and purification methods of calcium chelted peptide are introduced,the factors affecting its chelating ability are analyzed,and the ways to promote the bioavailability of calcium are also discussed,in order to provide help for the development and utilization of calcium chelted peptide in functional foods in the future.

关 键 词：肽螯合钙 分离纯化 螯合能力 稳定性 生物利用度 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]