玉米低聚肽螯合钙的结构表征及其体外稳定性  

Structural characterization and in vitro stability of corn oligopeptide chelated calcium

作　　者：吴晗硕 任杰 张新雪 付少委 刘文颖 WU Han-shuo;REN Jie;ZHANG Xin-xue;FU Shao-wei;LIU Wen-ying(Beijing Engineering Research Center of Protein and Functional Peptides,China National Research Institute of Food and Fermentation Industries Co.,Ltd.,Beijing 100015,China;College of Food and Biological Engineering,Hebei University of Science and Technology,Shijiazhuang 050091,Hebei,China)

机构地区：[1]北京市蛋白功能肽工程技术研究中心,中国食品发酵工业研究院有限公司,北京100015 [2]河北科技大学食品与生物学院,河北石家庄050091

出　　处：《粮食与油脂》2024年第1期94-98,共5页Cereals & Oils

基　　金：宁夏回族自治区重点研发计划项目(2021BEG02027);北京市科技创新基地培育与发展工程专项(Z191100002819001)。

摘　　要：以玉米低聚肽和氯化钙为原料制备玉米低聚肽螯合钙,通过分析氨基酸组成、电镜扫描、紫外扫描来表征玉米低聚肽螯合钙的结构特征,并分析其体外稳定性。结果表明:玉米低聚肽经过螯合后,结构和形态都发生了改变;有吸收峰且吸收强度有很大的变化;玉米低聚肽螯合钙在20~80℃、非强酸强碱、胃蛋白酶消化作用下,均具有较好的稳定性。Corn oligopeptide chelated calcium was prepared from corn oligopeptide and calcium chloride.The structural of corn oligopeptide chelated calcium were characterized by analyzing amino acid composi-tion,electron microscopy and ultraviolet scanning,and its in vitro stability was analyzed.The results showed that the structure and morphology of corn oligopeptides underwent changes after chelation.There was an absorption peak and there was a significant change in absorption intensity.Corn oligopeptide che-lated calcium had good stability under the condition of 20-80 C,non strong acid and alkali,and pepsin digestion.

关 键 词：玉米低聚肽 螯合钙 结构表征 稳定性 

分 类 号：TS201.2[轻工技术与工程—食品科学]