This research aimed to study the condition for enzymatically preparing zinc chelating peptides from dairy sources and to illustrate their chelating characteristics. Trypsin was used for enzymolysis, and the molecular weight distribution and amino acid composition of the hydrolysates, as well as their structures and peptide zinc compounds were determined under the optimal preparation condition. The results showed that the optimal hydrolysis condition was at 50 ℃ and pH=8.5 for 3 h with 70 g/L casein and 0.6% trypsin. Under the optimized condition, the zinc chelating rates of hydrolysates were 87.78%. Moreover, the hydrolysates had small molecular peptides and were rich in essential amino acids. Furthermore, significant changes in spectra were observed before and after chelation, as Zn2+ could coordinate with carboxyl and other groups of peptides. In conclusion, dairy zinc chelating peptides have high zinc chelating activity. This study lays a foundation for producing and applying zinc supplements, and also for further studies on promoted absorption of active substances by zinc.
KUANG Xiaoxian
,
ZHANG Minjie
,
HE Guanhao
,
LU Dixun
,
TAN Junhao
,
KANG Meng
,
LIU Fei
,
FANG Xiang
,
CAO Yong
,
MIAO Jianyin
. Enzymatic preparation of zinc chelating dairy peptides and their chelating characteristics[J]. Food and Fermentation Industries, 2019
, 45(10)
: 135
-141
.
DOI: 10.13995/j.cnki.11-1802/ts.019192
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