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Effect factors of calcium-binding capacity of soybean peptides
  
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KeyWord:peptide-calcium chelation  deamidation  ratio of peptide to calcium  affinity to metalion
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CUI Yu，WANG Xiaolin，KONG Xiangzhen，etc  
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Abstract:
      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 investigated. The results showed that acidic deamidation was better than enzymatic deamidation by Glutaminase. 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 carboxyl group and amino nitrogen atom were primary coordination atoms, peptide bind also involved in chelation, and peptides with Mw higher than 1 kDa was more easily to chelate calcium than peptides with Mw lower than 1 kDa.
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