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| Preparation, stability and characterization of calcium-binding peptides from soybean meal |
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| DOI： |
| KeyWord:calcium-binding peptides from soybean meal preparation stability characterization |
| FundProject:国家自然科学基金（31201380） |
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| Abstract: |
| Soybean peptides were prepared from defatted soybean meal by alcohol washing, acid precipitation and hydrolysis process. Then the soybean peptides were chelated with calcium ions to prepare calcium-binding peptides from soybean meal.The amino acid composition and stabilities of the calcium-binding peptides from soybean meal in the phosphate solution and at different pH were determined, and the DSC, TGA, Zeta potential and XRD of calcium-binding peptides from soybean meal were analyzed, The results showed that the calcium-binding amount of calcium-binding peptides from soybean meal was 53.03 mg/g,and the calcium-binding peptides from soybean meal had a higher calcium retention rate than CaCl2. The relative molecular weight of soybean peptides with higher calcium chelating ability mainly concentrated in the range of less than 1 kDa. The contents of glutamic acid and aspartic acid increased from 34.33% to 49.83% after the reaction of soybean peptides with calcium ions. The calcium-binding peptides from soybean meal did not dissociate in a large extent under various pH conditions. The Zeta potential value of soybean peptides decreased from -37.73 mV to -12.32 mV after reaction with calcium ions. The diffraction peak of the calcium-binding peptides from soybean meal in the XRD pattern was narrowed, the peak shifted from 20° to 22.5°, and a weak diffraction peak appeared at 425°, and the characteristic peak of calcium chloride disappeared, which indicated that the reaction of soybean peptides and calcium ions formed new compounds. The calcium-binding peptides from soybean meal had better thermal stability. |
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