Optimised condition for preparing sea cucumber ovum hydrolysate–calcium complex and its structural analysis

International Journal of Food Science and Technology - Tập 52 Số 8 - Trang 1914-1922 - 2017
Pengbo Cui1, Na Sun1, Pengfei Jiang1, Di Wang1, Songyi Lin1
1School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China

Tóm tắt

SummaryThis study aimed to determine optimum preparation conditions of sea cucumber ovum hydrolysates–calcium (SCOHs–Ca) complexes by Box–Behnken design and further elucidate their microstructure characteristics using Fourier transform infrared spectroscopy, scanning electron microscope, atomic force microscopy and dynamic light scattering. The predicted calcium‐chelating capacity under the optimum conditions of the process variables was very close to the experimental value (53.45 ± 0.29 mg g−1) determined in the batch experiment. Results demonstrated that the calcium bind to the SCOHs to form the SCOHs–Ca complexes primarily via interactions with carboxyl oxygen and amino nitrogen atoms. The prepared SCOHs–Ca complexes formed compact nanoparticles and exhibited a fold and porous network structure. These changes could be attributed to the interaction between peptides and calcium ions. Our findings provide a theoretical basis for the development of new calcium preparations as well as the high‐value utilisation of sea cucumber by‐products.

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Thông tin
Thông tin xuất bản

International Journal of Food Science and Technology

Tập 52 Số 8

1914-1922

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