海参卵肽钙螯合物的制备与结构表征

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• 英文论文题名：Preparation and structural characterization of sea cucumber ovum peptide-calcium complexes
• 论文作者：崔蓬勃 ; 李子宜 ; 吴海涛 ; 唐越 ; 于翠平 ; 孙娜
• 英文论文作者：Cui Pengbo ; Li Ziyi ; Wu Haitao ; Tang Yue ; Yu Cuiping ; Sun Na ; School of Food Science and Technology ; Dalian Polytechnic University ; National Engineering ResearchCenter of Seafood
• 年：2016
• 作者机构：大连工业大学食品学院;国家海洋食品工程技术研究中心;
• 论文关键词：海参卵 ; 肽钙螯合物 ; 结构表征 ; 螯合模式 ; 红外光谱
• 英文论文关键词：sea cucumber ovum ; peptide-calcium complexes ; structural characterization ; chelation mode ; FTIR
• 会议召开时间：2016-11-09
• 会议录名称：中国食品科学技术学会第十三届年会论文摘要集
• 英文会议录名称：Abstracts of the 13th Annual Meeting of CIFST
• 语种：中文
• 分类号：TS201.2
• 学会代码：ZGSP
• 会议名称：中国食品科学技术学会第十三届年会
• 会议地点：中国北京
• 主办单位：中国食品科学技术学会
• 学会名称：中国食品科学技术学会
• 页数：2
• 文件大小：107k
• 原文格式：O
• 会议级别：全国

摘要

为研究海参卵肽钙螯合物的结构特性,本文以海参卵脱脂粉为原料制备海参卵肽钙螯合物,利用紫外-可见光谱扫描、傅里叶变换红外光谱对其结构进行表征,通过高效液相色谱匹配氨基酸分析柱对其氨基酸组成进行分析,解析海参卵肽钙螯合模式。紫外-可见光谱扫描结果显示,海参卵肽钙螯合物在270-300nm的吸收值显著低于海参卵肽(P<0.05),表明海参卵肽与与钙离子发生了相互作用,形成了新的化合物;红外光谱分析表明,海参卵肽通过羧基氧原子和氨基氮原子与钙离子螯合;氨基酸组成分析表明,海参卵肽钙螯合物中谷氨酸、天冬氨酸、丝氨酸、亮氨酸、赖氨酸的含量显著高于海参卵肽(P<0.05)。因此,海参卵肽可能通过谷氨酸、天冬氨酸的羧基和氨基与钙离子发生相互作用并形成海参卵肽钙螯合物。本研究结果可为新型钙制剂、钙添加剂的开发及海参副产物的高值化利用提供理论依据。
Tostudy the structural characteristics of sea cucumber ovum peptide(SCOP)-calcium complexes,the defatted sea cucumber ovum was used as the raw material to prepare peptide-calcium complexes.The structural properties of SCOP and SCOP-Ca were identified using UV-Vis spectra and Fourier transform infrared spectroscopy(FTTR);the amino acid profiles were determined by high-performance liquid chromatography coupled with a ODS amino acid column.The UV-vis absorption spectrum indicated that the addition of CaCl_2 to the SCOP led to a significant decrease in the absorbance of SCOP-calcium complexes at 270 to 300 nm as compared to that of SCOP(P < 0.05),which may imply an interaction between SCOP and calcium ions and formation of a new chemical compound.Infrared spectroscopy showed that the calcium ionsbound to the sea cucumber ovum peptide primaniy through interactions with carboxyl oxygen and amino nitrogen atoms.Amino acid composition analysisshowed that the contents of Glu,Asp,Ser,Leu and Lys in SCOP-calciumcomplexeswere significandy higher than sea cucumber ovum peptides(P<0.05).Therefore,the possible chelating mode between the SCOPs and calcium ions has been investigated that the calcium ions bound to the SCOPs primarily via interactions with carboxyl oxygen and amino nitrogen atoms of Glu and Asp.This study may provide a theoretical basis for the development of new calcium preparations,and calcium additive as well as the high-value utilization of sea cucumber by-products.

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