Food and Fermentation Industries >

2021 , Vol. 47 >Issue 14: 38 - 44

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026625

Preparation, structure characterization and in vitro gastrointestinal digestion of tilapia skin collagen peptide-zinc chelate

  • KE Xiao ,
  • HU Xiao ,
  • YANG Xianqing ,
  • CHEN Shengjun ,
  • WU Yanyan ,
  • XUE Changhu ,
  • LI Laihao
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  • 1(Ocean University of China, College of Food Science and Engineering, Qingdao 266003, China)
    2(South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R & D Center for Aquatic Product Processing, Guangzhou 510300, China)

Received date: 2021-01-01

  Revised date: 2021-03-18

  Online published: 2021-08-20

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Abstract

The aim of this study was to produce zinc supplements that can be easily absorbed by humans and increase the use-value of tilapia skin processing by-products. Tilapia skin collagen peptides were screened based on the zinc chelating capacity. The molecular weight distributions of collagen peptides were measured using high-performance liquid chromatography (HPLC). Subsequently, the structural changes of collagen peptide before and after chelation were characterized via ultraviolet (UV) spectroscopy, infrared (IR) spectroscopy, scanning electron microscopy (SEM) and atomic force microscopy (AFM) respectively. Furthermore, the solubility of zinc ions in the peptide-zinc chelate was evaluated using a simulated gastrointestinal digestion model. The results showed that collagen peptides by alcalase exhibited the highest zinc chelating capacity (0.075 μmol/mg) at 6 h. The molecular weight of collagen peptide was 89.49 % between 200 and 1 000 Da. Moreover, UV and IR spectroscopy revealed that zinc ion was bound with the amide bond, the nitrogen atom of the amino group and the oxygen atom of the carboxyl group of collagen peptide. SEM and AFM indicated that the surface morphology and structure of the peptide were changed after adding zinc. Compared with inorganic zinc salts, peptide-zinc chelate could maintain its chelate structure during the entire in vitro gastrointestinal digestion, which may have the potential to improve zinc bioavailability.

Key words： collagen peptides; zinc; structure characterization; zinc utilization rate

Cite this article

KE Xiao , HU Xiao , YANG Xianqing , CHEN Shengjun , WU Yanyan , XUE Changhu , LI Laihao . Preparation, structure characterization and in vitro gastrointestinal digestion of tilapia skin collagen peptide-zinc chelate[J]. Food and Fermentation Industries, 2021 , 47(14) : 38 -44 . DOI: 10.13995/j.cnki.11-1802/ts.026625

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