Research Progress in Food-derived Calcium Chelated Peptides

被引：0
|
作者：
Shi J. [1 ,2 ,3 ]
Zou Y. [1 ,2 ,4 ]
Ma J. [1 ,2 ,4 ]
Yang B. [1 ,2 ,4 ]
Xu W. [1 ,2 ,4 ]
Wang D. [1 ,2 ,4 ]
Yang J. [1 ,2 ,4 ]
机构：
[1] Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Science, Nanjing
[2] Jiangsu Provincial Key Laboratory of Food Quality and Safety, A National Key Laboratory Training Base Jointly Established by the Ministry and the Province, Nanjing
[3] College of Food Science and Technology, Nanjing Agricultural University, Nanjing
[4] Key Laboratory of Agricultural Products Cold Chain Logistics Technology, Ministry of Agriculture and Rural Affairs, Nanjing
来源：
Science and Technology of Food Industry | 2023年 / 44卷 / 11期
关键词：
bioavailability; calcium chelated peptide; chelated ability; isolation and purification; stability;
D O I：
10.13386/j.issn1002-0306.2022070380
中图分类号：
学科分类号：
摘要：
Calcium is an essential nutrient and plays an important role in life and health. Insufficient calcium intake in the body can lead to kinds of diseases, such as rickets and osteoporosis. As more and more calcium chelated peptides are prepared from food in recent years, the advantages of calcium chelated peptides like good stability and high bioavailability have attracted much attention and calcium chelated peptides have been reported to be a kind of ideal calcium supplements. In this paper, the research progress of calcium chelted peptide is summarized, the preparation, separation and purification methods of calcium chelted peptide are introduced, the factors affecting its chelating ability are analyzed, and the ways to promote the bioavailability of calcium are also discussed, in order to provide help for the development and utilization of calcium chelted peptide in functional foods in the future. © 2023 The Author(s).
引用
收藏
页码：460 / 467
页数：7
相关论文
共 68 条
  • [1] PALACIOS C, HOFMEYR G J, CORMICK G, Et al., Current calcium fortification experiences: A review, Annals of the New York Academy of Sciences, 1484, 1, (2020)
  • [2] WANG X R, PENG S Q, WU F., The study progress on metabolism and physio logical functions of calcium[J], China Food Additives, 2, (2005)
  • [3] ZHANG M, LIU K., Calcium supplements and structure–activity relationship of peptide-calcium chelates: a review[J], Food Science and Biotechnology, 31, 9, (2022)
  • [4] WEI X Y., Preparation and chelation properties of chicken protein calcium chelating peptide, (2019)
  • [5] ZHANG K, LI J, HOU H, Et al., Purification and characterization of a novel calcium-biding decapeptide from Pacific cod (m) bone: Molecular properties and calcium chelating modes[J], Journal of Functional Foods, 52, pp. 670-679, (2019)
  • [6] WANG J Q., Study on binding mechanism and properties of calcium-binding soy peptides, (2019)
  • [7] ZHOU M Y, HE Y X, SUN Y Y, Et al., Isolation, Purification and structural identification of calcium-chelating peptides from goose bone collagen hydrolysate[J], Food Science, 41, 22, (2020)
  • [8] WANG M L, BU G H, CHEN F S, Et al., The preparation and structural characterization of peanut peptide-calcium chelate[J], Journal of Henan University of Technology (Natural Science Edition), 42, 5, (2021)
  • [9] WU W, HE L, LIANG Y, 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, 284, (2019)
  • [10] WU C P, ZHONG F F, HUO G C, Et al., Study on the preparation for calcium-chelating peptides from eel protein[J], Modern Food Science and Technology, 34, 1, (2018)
1234567