摘要
为表征鲶鱼骨肉泥酶解多肽螯合钙结构特征,分别采用红外吸收(IR)光谱法、紫外吸收(UV)光谱法、扫描电镜(SEM)和X射线光电子能谱(XPS)法,解析并对比多肽及多肽螯合钙结构。结果表明,多肽螯合钙相对于多肽,紫外最大吸收峰红移,红外吸收峰在N-H伸缩振动特征区蓝移,酰胺Ⅱ带的N-H变形振动特征区消失,酰胺Ⅰ带的C=O伸缩振动特征区红移,O-H面内变形振动指纹区消失,表明钙离子与多肽的氨基、羧基发生配合;多肽螯合钙后微观结构由无规则态变为致密且有棱角的块状,表面新增Ca、Mg元素。研究结果为鲶鱼骨肉泥酶解多肽螯合钙的构效研究及应用提供了理论支撑。
In order to characterize the structure of peptide chelating calcium prepared from catfish flesh and bone paste, the structure of the peptide and peptide chelating calcium was analyzed and compared, ultraviolet absorption spectrum, infrared absorption spectrum, scanning electron microscopy and X-ray photoelectron spectroscopy were used in the experiment. The resuhs showed that,the maximum ultraviolet absorption peak of peptides chelating calcium had a red shift,the N-H stretching vibration absorption peak showed a blue shift, and the N-H stretching vibration absorption peak for anfide Ⅱ disappeared, meanwhile there was a red shift in C = 0 stretching vibration absorption peak, and the deformation vibration fingerprint region for O-H disappeared,compared with that of polypeptide,suggesting an integration of calcium ions with amino and carboxyl of the peptide. After chelation with calcium, the microstrueture of polypeptide turned out to be compact and regular, and the elements Ca and Mg emerged in the surface of peptide chelating calcium.The results of the study provided theoretical supports for further study on structure-activity and application of peptide chelating calcium derived from enzymatic hydrolysis of catfish flesh and bone paste.
作者
王洋
郭耀华
樊晓盼
熊凤娇
王凯丽
马俪珍
焦学超
WANG Yang;GUO Yao-hua;FAN Xiao-pan;XIONG Feng-jiao;WANG Kai-li;MA Li-zhen;JIAO Xue-chao(Tianjin Key Laboratory of Aquatic Ecology and Aquaculture, College of Fisheries, Tianjin Agricultural University, Tianjin 300384, China;National R＆D Branch Center for Conventional Freshwater Fish Processing, College of Food Science and Biotechnology,Tianjin Agricultural University,Tianjin 300384, China;College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China;Tianjin Kuan Da Aquatic Food Co.,Ltd.,Key Laboratory of High Value Conversion and Quality Control Technology of Surimi,Tianjin 300304, China)
出处
《食品工业科技》
CAS
CSCD
北大核心
2018年第13期36-40,共5页
Science and Technology of Food Industry
基金
天津市水产产业技术体系创新团队项目(ITTFRS2017020)
国家星火科技计划课题(2012GA610003).
关键词
鲶鱼骨肉泥
多肽
多肽螯合钙
结构表征
catfish flesh and bone paste
peptide
peptide chelating calcium
structure characterization
