|
| 大豆肽螯合钙能力影响因素的研究 |
| Effect factors of calcium-binding capacity of soybean peptides |
| |
| DOI： |
| 中文关键词: 肽钙螯合物 脱酰胺 肽钙比 金属离子亲和特性 |
| 英文关键词:peptide-calcium chelation deamidation ratio of peptide to calcium affinity to metalion |
| 基金项目: |
|
| Hits: 1280 |
| Download times: 421 |
| 中文摘要: |
| 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93.67 mg/g增加至129.32 mg/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1 kDa的肽段较相对分子质量小于1 kDa的肽段更易参与钙螯合物的形成。 |
| 英文摘要: |
| 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 12932 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. |
| 查看全文 View/Add Comment Download reader |
| Close |
