大豆肽锌螯合物的制备、结构表征及其体外消化分析

冷雨佳; 段晓杰; 陈复生

doi:10.16433/j.1673-2383.2022.04.004

河南工业大学粮油食品学院, 河南郑州 450001

基金项目:

河南省重点研发与推广专项(科技攻关)(212102110323)；河南工业大学高层次人才科研启动基金项目(2018BS078)

详细信息

作者简介:
冷雨佳(1997-),女,河南郑州人,硕士研究生,研究方向为蛋白质化学与应用

通讯作者:
段晓杰,博士,讲师,E-mail:duanxj@haut.edu.cn

陈复生,教授,博导,E-mail:fushengc@haut.edu.cn

中图分类号: TS201.2

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文章访问数: 116
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Preparation, structural characterization and in vitro digestion analysis of soybean peptide-zinc chelate

College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China

摘要: 为开发安全且易吸收的富锌产品，提高大豆蛋白的利用价值，通过酶解大豆分离蛋白制备肽锌螯合物。以锌离子螯合能力为指标，采用单因素试验和正交试验优化大豆肽螯合锌的制备工艺，运用扫描电镜、傅里叶变换红外光谱对螯合前后的结构进行表征，通过体外模拟胃肠道消化评价其生物利用度。结果表明：酶解制备大豆肽的最优条件为pH 8.0、温度45 ℃、胰蛋白酶加酶量(以底物质量为基准)6%、底物质量分数5%、时间4 h；肽锌螯合的最优条件为肽锌质量比4∶1、温度60 ℃、pH 5.0、时间60 min，该条件下的锌螯合率可达82.22%；与锌配合后，大豆肽锌螯合物表面呈均匀疏松的微观结构，肽链中的羧基氧原子和氨基氮原子是锌和大豆肽相互作用的重要位点；体外模拟胃肠道消化结果发现大豆肽锌螯合物具有优于无机锌盐的胃肠溶解性和肠道透过率。优化制备的大豆肽锌螯合物可作为一种新型锌营养补充剂，具备较高的生物利用度和良好的应用前景。

关键词:

Abstract: Zinc is an essential trace element for human body.The lack of zinc can lead to immune dysfunction and slow growth.As a new zinc supplement, natural protein peptide-zinc chelates have great development potential because of their rich nutrition, high safety and easy absorption.Soybean is a high-quality protein resource, as well as a good material for preparing bioactive peptides.In order to develop safe and easily absorbable zinc-rich products and improve the utilization value of soybean protein, peptide-zinc chelate was prepared by enzymatic hydrolysis of soybean protein.Taking the zinc-chelating capacity as an index, the optimum preparation process of soybean peptide-zinc chelate was obtained by single factor experiment and orthogonal experiment.Scanning electron microscopy and Fourier transform infrared spectroscopy were used to characterize the structure.The bioavailability was evaluated by simulating gastrointestinal digestion in vitro.The results showed that the optimum conditions for preparation of soybean peptide by enzymatic hydrolysis were as follows: pH 8.0, enzymolysis temperature 45 ℃, trypsin dosage 6%(based on the quality of substrate), substrate mass fraction 5%, time 4 h.The optimum conditions for peptide chelating zinc were peptide-zinc mass ratio of 4∶1, temperature 60 ℃, pH 5.0 and time 60 min.Under these conditions, the chelation rate of zinc reached 82.22%.The surface of soybean peptide-zinc chelate was uniform and loose, the carboxyl oxygen and amino nitrogen atoms in the peptide chain were the important interaction sites between zinc and soybean peptide.The results of in vitro simulation of gastrointestinal digestion showed that the dissolution rates of soybean peptide-zinc chelates in stomach and intestinal tract were 92.85% and 54.34%, respectively, and the highest intestinal permeability was 51.02%, both of which were higher than those of inorganic zinc salts.The results indicate that soybean peptide zinc chelates performed better retention and absorption characteristics than inorganic zinc salt.The soybean peptide-zinc chelate prepared in this study can be used as a new zinc nutritional supplement, with good bioavailability and high development prospect.

Keywords:

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