食源性蛋白衍生钙与螯合肽构效关系研究进展  

Research Progress of Structure-Activity Relationship of Calcium Chelating Peptides Derived from Different Food Proteins

作　　者：李赵敏 曹涵文 LI Zhaomin;CAO Hanwen(Institute of Agricultural Product Development and Food Science Research,Tibet Academy of Agriculture and Animal Husbandry Sciences,Tibet Lhasa 850030,China)

机构地区：[1]西藏自治区农牧科学院农产品开发与食品科学研究所,西藏拉萨850030

出　　处：《西藏农业科技》2024年第4期61-67,共7页Tibet Journal of Agricultural Sciences

基　　金：西藏自治区自然科学基金项目(XZ202401ZR0118);西藏自治区重大科技专项(XZ202201ZD0001N);西藏自治区财政项目(XZNKYSPS-2024-C-046)。

摘　　要：钙摄入不足会导致骨质疏松等症状,因此肽-钙螯合物作为新一代优良的补钙剂受到广泛关注。食品蛋白衍生的钙螯合肽因其广泛的来源和卓越的性能而具有独特的优势。本综述总结了不同动物来源、水生资源以及植物来源的钙螯合肽,并重点分析了肽的分子量、氨基酸序列和位置、特定氨基酸基团以及肽的空间结构等对肽与钙结合能力的影响。通过探讨肽与钙螯合的构效关系,旨在深入理解肽与钙之间的相互作用机制,并开发出更优质、高钙结合力的新型补钙剂产品。Insufficient calcium intake can lead to symptoms such as osteoporosis,so peptide-calcium chelates have been widely concerned as a nextgeneration calcium supplement.Calcium chelates derived from food proteins have the unique advantages of wide availability and excellent performance.This review summarizes calcium chelates from different animal sources,aquatic resources,and plant sources,with a focus on analyzing the influence of peptide molecular weight,amino acid sequence and position,specific amino acid groups,and peptide spatial structure on the binding capacity of peptides with calcium.By exploring the structure-activity relationship of peptide-calcium chelation,the purpose is to understand the interaction mechanism between peptide and calcium,and develop a new calcium supplement product with better quality and high calcium binding force.

关 键 词：钙螯合肽 补钙剂 构效关系 食品蛋白 相互作用 

分 类 号：F762.5[经济管理—产业经济] S811[农业科学—畜牧学]