大豆肽螯合钙能力影响因素的研究
研究脱酰胺改性方法及改性方式、肽钙比及肽段的金属离子亲和特性对大豆肽螯合钙能力的影响。结果表明：酸法脱酰胺对大豆肽螯合钙能力的改善要优于Glutaminase酶法脱酰胺的效果；并且先酶解再脱酰胺方式的效果要优于先脱酰胺再酶解的方式；将肽钙比扩大至1：2（质量摩尔比）后，大豆肽B的钙结合量增幅最大，由93．67mg／g增加至129．32mg／g；肽段的金属离子亲和能力越强，钙螯合效果越好；羧基中O原子及氨基中N原子是主要配位原子；肽键也参与了螯合；相对分子质量大于1kDa的肽段较相对分子质量小于1kDa的肽段更易参与钙螯合物的形成。...
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| Published in | 中国油脂 Vol. 43; no. 2; pp. 70 - 74 |
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| Main Author | |
| Format | Journal Article |
| Language | Chinese |
| Published |
江南大学食品学院,江苏无锡,214122
2018
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| Subjects | |
| Online Access | Get full text |
| ISSN | 1003-7969 |
| DOI | 10.3969/j.issn.1003-7969.2018.02.016 |
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| Summary: | 研究脱酰胺改性方法及改性方式、肽钙比及肽段的金属离子亲和特性对大豆肽螯合钙能力的影响。结果表明：酸法脱酰胺对大豆肽螯合钙能力的改善要优于Glutaminase酶法脱酰胺的效果；并且先酶解再脱酰胺方式的效果要优于先脱酰胺再酶解的方式；将肽钙比扩大至1：2（质量摩尔比）后，大豆肽B的钙结合量增幅最大，由93．67mg／g增加至129．32mg／g；肽段的金属离子亲和能力越强，钙螯合效果越好；羧基中O原子及氨基中N原子是主要配位原子；肽键也参与了螯合；相对分子质量大于1kDa的肽段较相对分子质量小于1kDa的肽段更易参与钙螯合物的形成。 |
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| Bibliography: | CUI Yu, WANG Xiaolin, KONG Xiangzhen, HUA Yufei （ School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China） peptide -calcium chelation; deamidation; ratio of peptide to calcium; affinity to metal ion The effects of deamidation modification methods and modification pathway, ratio of peptide to calcium and peptides＇ affinity to metal ion on calcium - binding capacity of soybean peptides were inves- tigated. The results showed that acidic deamidation was better than enzymatic deamidation by Glutami- nase. The pathways of deamidation after enzymolysis was better than enzymolysis after deamidation. The calcium - binding amount of soybean peptides B appeared the largest increase, from 93.67 mg/g to 129.32 mg/g when the ratio of peptide to calcium increased to 1： 2（mass - molar ratio）. The stronger the ability of peptides＇ affinity to metal ion, the higher the calcium chelation effect. The oxygen atom on the earboxyl group and amino nitrogen atom were primary coordination atoms, peptide |
| ISSN: | 1003-7969 |
| DOI: | 10.3969/j.issn.1003-7969.2018.02.016 |