摘要
以罗非鱼鱼鳞为原料制备肽-钙复合物,以钙的结合量为指标,研究了体外胃肠道模拟消化、小肠刷状缘膜酶、共存食物成分、pH、热处理等因素对罗非鱼鱼鳞肽钙复合物稳定性的影响。结果表明,罗非鱼鱼鳞肽钙复合物对消化酶、小肠刷状缘膜酶的降解具有较高的耐受性,对NaCl、乳糖具有较好的稳定性(p>0.05);但对50℃以上的热处理较为敏感,钙结合量显著下降(p<0.05)。鱼鳞肽钙复合物在pH2.0的酸性条件下易于解离,但在弱碱性条件比较稳定,pH9.0时钙结合率可达89.65%。推测肽钙复合物在小肠内主要以结合物的形式存在以阻止钙在碱性条件下的沉淀。
The stability of peptide-calcium complex from tilapia scale protein hydrolysates was investigated by in vitro simulated gastrointestinal digestion, the resistance of small intestinal brush border membrane, coexistence of food composition, pH, heat treatment and other factors. Results showed that the tilapia fish peptide-calcium complex had high tolerance to the degradation of digestive enzymes and the small intestinal brush border membrane, but was sensitive to heat treatment, and the calcium -binding activity was decreased significantly when the temperature up to 50℃ (p〈0.05). With NaCI and lactose treatment, peptide-calcium complex maintained a good stability and had a combining rate of 89.65% under pH9.0. The results suggested tilapia scale peptide and calcium mainly existed in the form of the peptide -calcium complex in the small intestine to prevent calcium precipitation under alkaline conditions.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第4期88-91,共4页
Science and Technology of Food Industry
基金
国家自然科学基金资助项目(31101379)
关键词
罗非鱼
鱼鳞
肽钙复合物
稳定性
tilapia, fish scale
peptide-calcium complex
stability