Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
Original papers
Preparation and Characterization for Peptide-Chelated Calcium of Deer Bone
Jingshuo BiXin Wang Yajun ZhouJumin Hou
著者情報
ジャーナル オープンアクセス HTML

2018 年 24 巻 4 号 p. 717-728

詳細
抄録

The deer bone peptides (DBP) was used to chelate with Ca2+ to form the deer bone peptides chelated calcium (DBPCC), which could be a calcium nutraceutical supplement. The optimal condition for the chelation reaction was that 1.535 mg mL−1 DBP reacted with 7.5 mmol L−1 CaCl2 at pH 7.0 and 40 °C for 15 min. Negatively charged amino acids, positively charged amino acids and hydrophobic amino acids in the DBPCC were probably important to the chelation reaction. And the DBP could chelate with Ca2+ through metal-binding sites (carboxyl oxygen atoms and amino nitrogen atoms). The Ca2+ would cause the DBP folding and conformation modification. Furthermore, the DBPCC was stable under ileum conditions (pH 7.0, 37 °C), indicating that it would be well absorbed in the human body and had the potential to improve the traditional calcium nutrition fortifier.

著者関連情報
© 2018 by Japanese Society for Food Science and Technology

This article is licensed under a Creative Commons [Attribution-NonCommercial-ShareAlike 4.0 International] license.
https://creativecommons.org/licenses/by-nc-sa/4.0/
前の記事 次の記事
feedback
Top