鱼骨胶原肽磷酸化及其肽-钙螯合物的制备  

Phosphorylation of fish bone collagen peptide and preparation of its peptide-calcium chelate

作　　者：黄海 付满 宁恒孙 HUANG Hai;FU Man;NING Hengsun(College of Chemistry&Food Science,Nanchang Normal University,Nanchang 330032;College of Food Engineering,Beibu Gulf University,Qinzhou 535011)

机构地区：[1]南昌师范学院化学与食品科学学院,南昌330032 [2]北部湾大学食品工程学院,钦州535011

出　　处：《中国食品添加剂》2023年第8期87-93,共7页China Food Additives

基　　金：国家自然科学基金项目(31860442),江西省教育厅科研项目(GJJ212620)。

摘　　要：利用三聚磷酸钠(STP)对鱼骨胶原肽(Fish bone collagen peptide,FBCP)进行磷酸化改性,优化FBCP磷酸化改性和其与钙螯合的工艺过程。结果表明,在3%FBCP、30%STP、pH 9、40℃、2 h条件下FBCP磷酸化程度最高,达到19.63 mg/g,磷酸化鱼骨胶原肽(PFBCP)的氮磷摩尔比为9.05。PFBCP的磷酸化程度越高,其钙螯合能力也越强。PFBCP在肽钙比为1∶1、pH 9、50℃、40 min条件下钙螯合能力最高,为89.96 mg/g。红外光谱分析表明,FBCP中的氨基、羟基参与了磷酸化改性,PFBCP通过磷酸基团、羧基和氨基与钙离子螯合。实验结果为鱼骨胶原肽-钙螯合物的制备提供理论依据。Fish bone collagen peptide(FBCP)was phosphorylated by sodium tripolyphosphate(STP)and the process of FBCP phosphorylation and calcium chelation was optimized.The results showed that the phosphorylation degree of FBCP was the highest,reaching 19.63 mg/g,at 3%FBCP,30%STP,pH 9,40℃and 2 h;and the N/P molar ratio of phosphorylated fish bone collagen peptide(PFBCP)was 9.05.The higher the phosphorylation of PFBCP,the stronger its calcium chelating ability was.The calcium chelating ability of PFBCP was the highest of 89.96 mg/g at the ratio of peptide to calcium 1∶1,pH 9,50℃and 40 min.Infrared spectroscopy analysis showed that the amino and hydroxyl groups in FBCP participated in phosphorylation modification.PFBCP chelated with calcium ion through phosphoric acid group,carboxyl group and amino group.The results provide a theoretical basis for the preparation of fish bone collagen peptide-calcium chelate.

关 键 词：鱼骨 胶原肽 磷酸化 肽-钙螯合物 

分 类 号：TQ464.7[化学工程—制药化工] TS202.3[轻工技术与工程—食品科学]