肉类研究2026，Vol.40Issue(5)：19-26,8.DOI:10.7506/rlyj1001-8123-20250617-188
略阳乌鸡肽-钙螯合物制备与结构表征
Preparation and Structural Characterization of Lüeyang Black-Bone Chicken Peptide-Calcium Chelate
摘要
Abstract
A suiable enzyme for the preparation of peptides(BCP)from the meat of Lüeyang black-bone chickens was selected based on calcium-chelating capacity and degree of hydrolysis.Furthemore,single-factor experiemnts and response surface methodology were used to optimize the preparation process of BCP-calcium chelate,which was structurally characterized.The results showed that a sequential combination of papain and flavourzyme was the most suitable enzyme for the preparation of BCP.The preparation conditions that provided maximum calcium-chelating capacity(60.19 mg/g)were determined as 1:1,7.0 and 51℃for mass ratio between peptide to calcium,pH and chelating temperature,respectively.Scanning electron microscopy(SEM)results showed that aggregation occurred,and the structure became denser after chelation.Fourier transform infrared(FTIR)spectroscopy,ultraviolet(UV)absorption spectroscopy,fluorescence spectroscopy,and X-ray diffraction(XRD)pattern showed that BCP formed a chelate complex with calcium ions,and its binding sites may be located at the amino and carboxyl groups along the peptide chain.关键词
略阳乌鸡肽/螯合钙/响应面法/结构表征Key words
Lüeyang black-bone chicken peptide/chelated calcium/response surface methodology/structural characterization分类
轻工纺织引用本文复制引用
陈黎维,陈锐,李海成,周秦舟,张馨月..略阳乌鸡肽-钙螯合物制备与结构表征[J].肉类研究,2026,40(5):19-26,8.基金项目
陕西省科技厅社发项目(2015SF255) （2015SF255）
陕西省科技厅农业科技创新与攻关项目(2020NY-001) （2020NY-001）
秦巴生物资源与生态环境重点实验室(培育)"市校共建"科研项目(SXC-2101) （培育）
