马骨髓肽-钙螯合物的制备及其功能特性

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Abstract： To improve the comprehensive utilization of horse slaughter and processing by-products，horse bone marrow collagen was hydrolyzed with diferent proteases forthe preparation ofcalcium-chelating peptides using calcium gluconate as the calcium source，whose functional properties were evaluated. Protein content was determined by the BCA assay， structural characterization was performed byultraviolet （UV）spectroscopy，Fourier ransform infrared （FTR）spectroscopy， andscaningelectronmicroscopy（SEM），andinvitroantioxidantactivitywastested.Theresultsshowedthatthecalciumchelating peptide prepared using pepsin had the highest protein content （39.97%） ）.TheUVandFTIR spectraofboth the peptides and calcium-chelating peptides exhibited characteristic absorption peaks.SEM showed that calcium-chelating peptides formed a dense structure with a rough surface composed of accumulated particles.The element analysis showed that the peptides prepared using alkaline and neutral proteases had a strong afinity forcalcium.The half maximal inhibitory concentrationof thecalcium-chelating peptides prepared using alkalineand neutral proteases，papainand pepsin were 0.21， 1.20， 0.56， and 0.23mg/mL for scavenging capacity of 2，2′ -azino-bis（3-ethylbenzothiazoline-6-sulfonic acid） cation radical， and 0.96，2.04，1.27，and 0.48mg/mL for ferrous ion chelating capacity，respectively. The calcium-chelating peptide obtained usingpepsin had the highest oil-holdingcapacity （38.07g/g） ，while that obtained using alkaline protease had the highest waterabsorption capacity （5.82mL/g） andemulsifyingactivityindex （1.56m2/g） .In conclusion，calcium chelating can increasethe calcium contentof horsebone marrow collgen-derived peptides while improving their antioxidant activity and physicochemical properties.

Keywords：hoseboemaoacelatigpeptidsctualaacteao;logcalctiityfuctial DOI：10.7506/rlyj1001-8123-20250113-008 中图分类号：TS251.94 文献标志码：A 文章编号：1001-8123（2025）09-0015-11

引文格式：

郑玲娜，周成琳，古扎努尔·艾斯卡尔，等.马骨髓肽-钙螯合物的制备及其功能特性[J].肉类研究，2025，39（9）：15-25 DOI：10.7506/rlyj1001-8123-20250113-008. http：//www.rlyj.net.cn

ZHENG Lingna，ZHOU Chengling，GUZALNUR·Askar，et al.Preparationand functional characteristicsofcalciumchelatingpeptidesfromhorsebone marrowcoagen[J].MeatResearch，2025，39（9）：15-25.DOI：10.7506/rlyj00-812- 20250113-008.http：//www.rlyj.net.cn

近年来，国内外生物肽产业市场保持高速增长，市场发展潜力巨大[]。（剩余22532字）