食品科学2024，Vol.45Issue(8)：193-201,9.DOI:10.7506/spkx1002-6630-20230717-192
超声波、微波预处理对核桃粕蛋白肽钙螯合能力、结构及稳定性的影响
Effects of Ultrasonic and Microwave Pretreatments on Calcium Chelating Capacity,Structure and Stability of Walnut Meal Protein Peptides
摘要
Abstract
In this study,a mixture of ultrasound or microwave pretreated walnut meal protein peptides and CaCl2 was used for the preparation of walnut peptide-calcium chelate.The effects of different pretreatments on the calcium chelating capacity,structural changes and stability of walnut meal protein peptides were analyzed.The results showed that compared with walnut meal protein peptide-calcium chelate(WPP-Ca),the chelation rates of ultrasound-pretreated walnut meal protein peptide-calcium chelate(UP-WPP-Ca)and microwave-pretreated walnut meal protein peptide-calcium chelate(MP-WPP-Ca)were enhanced,which indicated that ultrasound and microwave pretreatments improved the calcium-chelating capacity of the peptides effectively.Using ultraviolet-visible(UV-Vis)absorption spectroscopy and Fourier transform infrared(FTIR)spectroscopy,it was found that ultrasound and microwave pretreatments mainly affected the calcium ion binding sites such as amino groups,carbonyl groups,carboxyl groups,amide bonds and carboxylate groups of walnut meal protein peptides.The results of X-ray diffraction(XRD)showed that ultrasound and microwave treatments changed the molecular arrangement of walnut meal protein peptides,thereby making the structure of walnut peptide-calcium chelate more ordered.Fluorescence spectroscopy showed that ultrasonic and microwave treatments promoted the chelation between aromatic amino acids and calcium ions.In addition,UP-WPP-Ca and MP-WPP-Ca showed good stability toward different pH values,temperatures,and gastrointestinal digestion.In short,ultrasonic and microwave pretreatments can improve the calcium-chelating capacity and stability of walnut meal protein peptides,which is of guiding significance for the processing of walnut peptide-calcium chelate and the development of calcium supplements.关键词
超声波/微波/核桃粕蛋白肽钙螯合物/结构表征/稳定性Key words
ultrasonic/microwave/walnut meal protein peptide-calcium chelate/structural characterization/stability分类
轻工纺织引用本文复制引用
门德盈,王增丽,项全燕,陶亮,代佳和,刘俐彤,田洋..超声波、微波预处理对核桃粕蛋白肽钙螯合能力、结构及稳定性的影响[J].食品科学,2024,45(8):193-201,9.基金项目
云南省基础研究计划面上项目(202101AT070215) （202101AT070215）
云南省农业联合专项面上项目(202101BD070001-080) （202101BD070001-080）
云南省万人计划产业技术领军人才项目(YNWR-CYJS-2020-010) （YNWR-CYJS-2020-010）
创新引导与科技型企业计划项目(202204BI090012) （202204BI090012）
