Food and Fermentation Industries >

2025 , Vol. 51 >Issue 19: 183 - 191

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.041825

Preparation, structural characterization, and calcium-binding gastrointestinal digestion stability study of phosvitin phosphopeptide-dextran conjugates

  • HAO Chunyan ,
  • ZHI Hongli ,
  • ZHAO Wei ,
  • ZHANG Yaxin ,
  • LIU Huiping ,
  • ZHANG Xiaowei
Expand
  • (College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China)

Received date: 2024-12-11

  Revised date: 2025-02-28

  Online published: 2025-11-03

Fold

Abstract

Calcium deficiency has a significant impact on human health, and some calcium supplements (such as peptide-calcium complexes) will reduce the bioavailability due to the gastrointestinal environment.Therefore, the development of new calcium delivery systems with higher calcium binding capacity and better stability is an important strategy to solve this problem.In this study, the conjugates of phosvitin phosphopeptide and dextran (PPP-DX) were prepared by wet Maillard reaction, and the preparation conditions of PPP-DX were optimized by the index of grafting degree.The structure of PPP-DX was characterized by Fourier transform infrared spectroscopy, circular dichroism, fluorescence spectroscopy, and scanning electron microscopy.The calcium-binding capacity and in vitro digestion stability of PPP-DX were also investigated.The results showed that the optimum preparation conditions of PPP-DX were as follows:the mass ratio of PPP to DX was 1∶3, pH was 7, reaction time was 185 min, and reaction temperature was 90 ℃.The grafting degree of PPP-DX was (39.12±0.43)%.Fourier transform infrared spectroscopy showed that the amino group of PPP reacted with the carbonyl group of dextran, and the Maillard reaction could cause CO stretching vibration, as well as C—H and N—H deformation vibration.Compared with PPP, the content of α-helix and β-turn decreased by 52.04% and 47.10%, respectively, and the content of β-sheet increased by 62.93%, which changed the secondary structure of PPP-DX.At the same time, the fluorescence intensity of PPP-DX decreased, and the surface structure of PPP-DX was observed by scanning electron microscopy to be flake and uneven.Compared with PPP-Ca, the calcium-binding capacity of PPP-DX-Ca increased from (74.33±4.39) mg/g to (159.06±2.19) mg/g, increased by 1.14 times, and the calcium release rate in gastric juice decreased from (72.33±2.08)% of PPP-Ca to (43.33±1.52)% of PPP-DX-Ca.PPP-DX resisted the digestion of gastric juice to a certain extent, slowed down the release of calcium ions, made more calcium ions enter the intestinal juice, and improved the stability of calcium in gastric juice.This study indicated that PPP-DX could be used as an effective delivery carrier for new calcium supplements, providing a scientific basis for the development of new high-efficiency calcium supplements.

Key words： phosvitin phosphopeptide; structural characterization; Maillard reaction; calcium delivery system; simulated gastrointestinal digestion

Cite this article

HAO Chunyan , ZHI Hongli , ZHAO Wei , ZHANG Yaxin , LIU Huiping , ZHANG Xiaowei . Preparation, structural characterization, and calcium-binding gastrointestinal digestion stability study of phosvitin phosphopeptide-dextran conjugates[J]. Food and Fermentation Industries, 2025 , 51(19) : 183 -191 . DOI: 10.13995/j.cnki.11-1802/ts.041825

References

[1] LIN S T, LI J, HU X, et al.Potential dietary calcium supplement:Calcium-chelating peptides and peptide-calcium complexes derived from blue food proteins[J].Trends in Food Science & Technology, 2024, 145:104364.
[2] WU X P, WANG F F, CAI X X, et al.Glycosylated peptide-calcium chelate:Characterization, calcium absorption promotion and prebiotic effect[J].Food Chemistry, 2023, 403:134335.
[3] SUN N, WU H T, DU M, et al.Food protein-derived calcium chelating peptides:A review[J].Trends in Food Science & Technology, 2016, 58:140-148.
[4] WU X P, HU Y Y, ZHENG S H, et al.Food-derived calcium chelating peptides:Biological functional components for better calcium bioavailability[J].Trends in Food Science & Technology, 2024, 150:104595.
[5] QI L W, ZHANG H R, GUO Y J, et al.A novel calcium-binding peptide from bovine bone collagen hydrolysate and chelation mechanism and calcium absorption activity of peptide-calcium chelate[J].Food Chemistry, 2023, 410:135387.
[6] WU W M, HE L C, LIANG Y H, et al.Preparation process optimization of pig bone collagen peptide-calcium chelate using response surface methodology and its structural characterization and stability analysis[J].Food Chemistry, 2019, 284:80-89.
[7] SI K, GONG T T, DING S Y, et al.Binding mechanism and bioavailability of a novel phosvitin phosphopeptide (Glu-Asp-Asp-pSer-pSer) calcium complex[J].Food Chemistry, 2023, 404:134567.
[8] ZHANG X W, JIA Q, LI M Y, et al.Isolation of a novel calcium-binding peptide from phosvitin hydrolysates and the study of its calcium chelation mechanism[J].Food Research International, 2021, 141:110169.
[9] SONG L, CHEN Y, LIU Z T, et al.Preparation, characterization, and stability assessment of a nano-delivery system loaded with phosvitin phosphopeptide-calcium chelate[J].Food Bioscience, 2023, 56:103306.
[10] 李军, 涂宗财, 沙小梅, 等.反应条件对牛血清白蛋白-葡萄糖体系糖基化产物形成的影响[J].食品与发酵工业, 2019, 45(5):87-93;100.
LI J, TU Z C, SHA X M, et al.Effects of reaction conditions on the formation of glycosylation products of bovine serum albumin-glucose system[J].Food and Fermentation Industries, 2019, 45(5):87-93;100.
[11] 王海燕, 李佳璇, 韦利芬, 等.川芎蛋白-葡聚糖共聚物的制备工艺优化及其抗氧化性[J].食品研究与开发, 2023, 44(17):90-98.
WANG H Y, LI J X, WEI L F, et al.Preparation process optimization of Ligustrum chuanxiong protein-dextran conjugate and its antioxidant properties[J].Food Research and Development, 2023, 44(17):90-98.
[12] 丁俭, 黄祯秀, 杨梦竹, 等.食源蛋白水解物/多肽与糖类物质美拉德反应产物在食品应用中的研究进展[J].食品科学, 2023, 44(1):305-318.
DING J, HUANG Z X, YANG M Z, et al.Review and prospect of Maillard reaction products from food-derived protein hydrolysates/peptides and saccharides in food application and research[J].Food Science, 2023, 44(1):305-318.
[13] GAO A, DONG S, WANG X, et al.Preparation, characterization and calcium release evaluation in vitro of casein phosphopeptides-soluble dietary fibers copolymers as calcium delivery system[J].Food Chemistry, 2018, 245:262-269.
[14] ZHAO M G, MA A M, HE H, et al.Desalted duck egg white peptides-chitosan oligosaccharide copolymers as calcium delivery systems:Preparation, characterization and calcium release evaluation in vitro and vivo[J].Food Research International, 2020, 131:108974.
[15] CHEN L, LIN S Y, HE X Q, et al.Characterization and in vitro calcium release of the novel calcium-loaded complexes using Antarctic krill protein and pectin:Effect of different blending sequences[J].Food Research International, 2024, 190:114589.
[16] 张晓维. 卵黄高磷蛋白的分离纯化、结构表征及功能特性研究[D].武汉:华中农业大学, 2014.
ZHANG X W.Preparation, structure characterization and function of phosvitin from hen egg yolk[D].Wuhan:Huazhong Agricultural University, 2014.
[17] 宋丽, 朱临娴, 宋璐杉, 等.钙结合卵黄高磷蛋白磷酸肽的制备及其肽钙螯合物的结构表征[J].食品科学, 2023, 44(6):125-133.
SONG L, ZHU L X, SONG L S, et al.Preparation of calcium-binding phosvitin phosphopeptide and structural characterization of its calcium chelate[J].Food Science, 2023, 44(6):125-133.
[18] URANGO A C M, MEIRELES M A A, SILVA E K.Maillard conjugates produced from proteins and prebiotic dietary fibers:Technological properties, health benefits and challenges[J].Trends in Food Science & Technology, 2024, 147:104438.
[19] 曹琳, 欧阳及锦, 韩梅, 等.糖基化对罗非鱼皮胶原蛋白肽热滞活性及结构特征的影响[J].食品与发酵工业, 2023, 49(1):176-184.
CAO L, OUYANG J J, HAN M, et al.Effects of glycosylation on thermal hysteresis activity and structural characteristics of collagen peptides from tilapia skin[J].Food and Fermentation Industries, 2023, 49(1):176-184.
[20] 张志颖, 张琳璐, 白英, 等.亚麻籽胶-乳清蛋白改性物的制备及抗氧化性[J].食品与发酵工业, 2023, 49(1):146-153.
ZHANG Z Y, ZHANG L L, BAI Y, et al.Preparation and antioxidant activity of flaxseed gum-whey protein[J].Food and Fermentation Industries, 2023, 49(1):146-153.
[21] BRODKORB A, EGGER L, ALMINGER M, et al.INFOGEST static in vitro simulation of gastrointestinal food digestion[J].Nature Protocols, 2019, 14(4):991-1014.
[22] 姜岚. 葡聚糖-酪蛋白磷酸肽-Ca2+递送体系的构建与评价[D].天津:天津科技大学, 2021.
JIANG L.Construction and evaluation of dextran-casein phosphopeptide-Ca2 + delivery system[D].Tianjin:Tianjin University of Science and Technology, 2021.
[23] 张园园, 黄欣, 颜丹云, 等.酪蛋白酸钠-燕麦β-葡聚糖美拉德产物的制备及其性质[J].精细化工, 2022, 39(9):1901-1907.
ZHANG Y Y, HUANG X, YAN D Y, et al.Preparation and properties of sodium caseinate-oat β-glucan conjugates obtained by the Maillard reaction[J].Fine Chemicals, 2022, 39(9):1901-1907.
[24] CHEN K N, YANG Q F, HONG H, et al.Physicochemical and functional properties of Maillard reaction products derived from cod (Gadus morhua L.) skin collagen peptides and xylose[J].Food Chemistry, 2020, 333:127489.
[25] 刘丽莉, 李玉, 杨陈柳, 等.糖基化卵白蛋白肽的制备工艺优化及特性与结构分析[J].食品与发酵工业, 2018, 44(8):181-187.
LIU L L, LI Y, YANG C L, et al.Optimization of glycosylation process of ovalbumin peptide and its characterization and structure analysis[J].Food and Fermentation Industries, 2018, 44(8):181-187.
[26] 常雨晴, 顾盼, 张霖雯, 等.糖的种类对海参蛋白美拉德反应产物性质影响研究[J].中国食品添加剂, 2023, 34(5):39-47.
CHANG Y Q, GU P, ZHANG L W, et al.Effects of sugar types on the properties of Maillard reaction products from sea cucumber protein[J].China Food Additives, 2023, 34(5):39-47.
[27] PARANDI E, MOUSAVI M, ASSADPOUR E, et al.Sesame protein hydrolysate-gum Arabic Maillard conjugates for loading natural anthocyanins:Characterization, in vitro gastrointestinal digestion and storage stability[J].Food Hydrocolloids, 2024, 148:109490.
[28] QU W J, ZHANG X X, HAN X, et al.Structure and functional characteristics of rapeseed protein isolate-dextran conjugates[J].Food Hydrocolloids, 2018, 82:329-337.
[29] AZIZNIA S, ASKARI G, EMAMDJOMEH Z, et al.Effect of ultrasonic assisted grafting on the structural and functional properties of mung bean protein isolate conjugated with maltodextrin through Maillard reaction[J].International Journal of Biological Macromolecules, 2024, 254:127616.
[30] ZHAO Z L, WANG W D, CHEN J, et al.Effect of ultrasound-assisted Maillard reaction on functional properties and flavor characteristics of oyster protein enzymatic hydrolysates[J].Ultrasonics Sonochemistry, 2024, 111:107113.
[31] JIANG L, LI S H, WANG N, et al.Preparation of dextran-casein phosphopeptide conjugates, evaluation of its calcium binding capacity and digestion in vitro[J].Food Chemistry, 2021, 352:129332.
[32] ZHONG L, XU J, HU Q H, et al.Improved bioavailability and antioxidation of β-carotene-loaded biopolymeric nanoparticles stabilized by glycosylated oat protein isolate[J].International Journal of Biological Macromolecules, 2024, 263:130298.
[33] WANG Z L, LIU L T, JIANG H F, et al.Glycated walnut meal peptide-calcium chelates (COS-MMGGED-Ca):Preparation, characterization, and calcium absorption-promoting[J].Food Chemistry, 2025, 462:140975.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.