|
| Calcium binding property and amino acid composition of peanut peptide calcium complex |
| |
| DOI： |
| KeyWord:peanut peptide deamidation treatment calcium binding capacity calcium binding property amino acid composition |
| FundProject: |
|
| Hits: 1237 |
| Download times: 0 |
| Abstract: |
| Peanut peptide was prepared by enzymatic hydrolysis of peanut protein isolate. The peanut peptide calcium complex was prepared by deamidation of peanut peptide. The effect of deamidation on the calcium binding capacity of peanut peptide was studied, and the calcium binding property and amino acid composition of peanut peptide calcium complex were analyzed. The results showed that the calcium binding capacity of peanut peptide after deamidation for 240 min significantly increased from 82.05 mg/g to 135.26 mg/g, indicating that the deamidation treatment could significantly increase the calcium binding capacity of peanut peptide. The results of scanning electron microscopy showed that the microstructure of peanut peptide changed significantly after calcium addition, and it was polymerized into granular structure by loose sheet structure. The results of Fourier transform infrared spectroscopy showed that the amino and carboxyl groups on the peanut peptide chain were the main calcium binding site, after the deamidation treatment, the carboxyl group stretching vibration band further moved, indicating that the coordination of the oxygen atom on the carboxyl group and the calcium was enhanced after deamidation, which promoted the increase of the calcium binding capacity of the peanut peptide. The content of aspartic acid in peanut peptide calcium complex was 10.76%, and the content of glutamic acid was 23.49%, indicating that the acidic amino acid content was an important factor for high calcium binding capacity of peanut peptide. |
| View full text View/Add Comment Download reader |
| Close |
|
|
|
