1. Preparation, characterization and identification of calcium-chelating Atlantic salmon ( Salmo salar L.) ossein oligopeptides.
- Author
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Liu, Wen-Ying, Lu, Jun, Gao, Fei, Gu, Rui-Zeng, Lin, Feng, Ren, Di-Feng, and Cai, Mu-Yi
- Subjects
FOOD industry ,CALCIUM content of food ,OLIGOPEPTIDES ,CHELATING agents ,ATLANTIC salmon ,FOOD chemistry - Abstract
Atlantic salmon ( Salmo salar L.) bones (normally discarded during manufacturing) were used to prepare salmon ossein oligopeptides (SOOP). Calcium-chelating salmon ossein oligopeptides (SOOP-Ca) were obtained by calcium-chelating peptides from SOOP. The calcium-chelating capacity of SOOP-Ca was 52.47 ± 0.08 %. SOOP-Ca had high protein content (63.42 ± 1.02 %) and low molecular weight, and 72.32 % of the molecular weight was less than 1 ku. Scanning electron microscopy, ultraviolet wavelength scanning and infrared spectra all showed that the structure of SOOP-Ca is different from that of SOOP. SOOP-Ca was stable at a range of temperatures and at various pH values. It was also stable during in vitro gastric protease digestion. SOOP-Ca was separated by reversed-phase high-performance liquid chromatography. Ten major fractions were collected and subjected to mass spectrometry to identify peptide components. A total of 22 peptide sequences were identified. This study suggested that SOOP-Ca might be useful as food additives, dietary nutrients and pharmaceutical agents which could promote calcium absorption. [ABSTRACT FROM AUTHOR]
- Published
- 2015
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