食品与发酵工业 >

2021 , Vol. 47 >Issue 7: 116 - 122

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025679

研究报告

不同钙制剂体外消化的稳定性比较及消化后的结构研究

  • 李海枝 ,
  • 王俊 ,
  • 熊菲菲 ,
  • 刘义凤 ,
  • 王玺 ,
  • 马芙俊 ,
  • 段盛林 ,
  • 周志桥 ,
  • 潘聪 ,
  • 于有强 ,
  • 夏凯 ,
  • 梁爱民
展开
  • 1(中国食品发酵工业研究院有限公司,北京,100015)
    2(功能主食创制与慢病营养干预北京市重点实验室,北京,100015)
    3(北京儿童医院,北京,100045)
    4(宁波御坊堂生物科技有限公司,浙江 宁波,315012)
硕士研究生(夏凯高级工程师和梁爱民主任医师为共同通讯作者,E-mail:xiakaiphd@126.com;liang-aimin@163.com)

收稿日期: 2020-09-16

  修回日期: 2020-10-23

  网络出版日期: 2021-05-20

基金资助

国家重点研发计划(2018YFD0400900);农业高质量发展关键共性技术攻关专项(19223002D)

收起

Comparison of the structure and stability of different calcium preparations after digestion in vitro

  • LI Haizhi ,
  • WANG Jun ,
  • XIONG Feifei ,
  • LIU Yifeng ,
  • WANG Xi ,
  • MA Fujun ,
  • DUAN Shenglin ,
  • ZHOU Zhiqiao ,
  • PAN Cong ,
  • YU Youqiang ,
  • XIA Kai ,
  • LIANG Aimin
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  • 1(China National Research Institute of Food Fermentation Industries Co.Ltd.,Beijing 100015,China)
    2(Functional Staple Food Creation and Nutrition Intervention for Chronic Diseases in Beijing Key Laboratory,Beijing 100015,China)
    3(Beijing children’s Hospital,Beijing 100045,China)
    4(Ningbo yufangtang Biotechnology Co.Ltd.,Ningbo 315012,China)

Received date: 2020-09-16

  Revised date: 2020-10-23

  Online published: 2021-05-20

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摘要

为探究酪蛋白磷酸肽(casein phosphopeptide, CPP)螯合钙(CPP-Ca)、酪蛋白磷酸肽+CaCl2(CPP+Ca)以及L-天门冬氨酸钙(Ca L-ASP)在体外的消化吸收稳定性及其消化后的结构变化,将CPP与CaCl2进行螯合后,对3种钙制剂进行体外消化,并通过扫描电镜,紫外光谱以及傅里叶红外光谱比较消化前后结构的变化。结果显示:经胃肠道消化后,Ca L-ASP的结合钙含量最大,占总钙的99.44%,但其基本结构已发生变化;CPP-Ca中结合钙含量占总钙的97.32%,但其只有氨基发生改变;CPP+Ca以混合物的形式进行消化后会生成新的肽钙复合物,结合钙含量占总钙的45.7%,且实验证实了CPP可有效防止Ca2+沉淀。研究结果为以肽钙复合物为主要原料的补钙产品的开发提供了理论支持和技术参考。

关键词： 钙制剂; 螯合; 体外模拟消化; 紫外光谱; 红外光谱

本文引用格式

李海枝 , 王俊 , 熊菲菲 , 刘义凤 , 王玺 , 马芙俊 , 段盛林 , 周志桥 , 潘聪 , 于有强 , 夏凯 , 梁爱民 . 不同钙制剂体外消化的稳定性比较及消化后的结构研究[J]. 食品与发酵工业, 2021 , 47(7) : 116 -122 . DOI: 10.13995/j.cnki.11-1802/ts.025679

Abstract

In this study, the stability and structure changes before and after digestion of including casein phosphopeptide calcium complex (CPP-Ca), casein phosphopeptide+calcium chloride (CPP+Ca) and L-aspartate calcium (Ca L-ASP) were investigated.Casein phosphopeptide and calcium were chelated in the experiment, the anti-digestibility of calcium preparation was evaluated by in vitro simulated gastrointestinal digestion-dialysis.The structure changes before and after digestion were compared by scanning electron microscopy, ultraviolet spectroscopy and infrared spectroscopy.The results showed that Ca L-ASP had the largest calcium-binding content after digestion, which accounted for 99.44% of the total calcium.However, its basic structure changed a lot from spectroscopic analysis.The CPP-Ca accounts for 97.32% of the total calcium, only the amino group changed.And the experimental analysis showed that a new type of chelate was formed after digestion of CPP+Ca in the form of a mixture, and its combined calcium accounts for 45.7% of the total calcium.Casein phosphopeptides could effectively inhibited calcium ion precipitation.The results provide theoretical support and technical reference for the development of peptide calcium complex as the main raw material calcium supplement product.

Key words： calcium preparation; chelation; simulated digestion in vitro; ultraviolet spectrum; infrared spectrum

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