Food and Fermentation Industries >

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

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

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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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

Cite this article

LI Haizhi , WANG Jun , XIONG Feifei , LIU Yifeng , WANG Xi , MA Fujun , DUAN Shenglin , ZHOU Zhiqiao , PAN Cong , YU Youqiang , XIA Kai , LIANG Aimin . Comparison of the structure and stability of different calcium preparations after digestion in vitro[J]. Food and Fermentation Industries, 2021 , 47(7) : 116 -122 . DOI: 10.13995/j.cnki.11-1802/ts.025679

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