略阳乌鸡肽-钙螯合物制备与结构表征

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Abstract： A suiable enzyme for the preparation peptides （BCP）from the meat Lueyang black-bone chickens was selected based on calcium-chelating capacity degree hydrolysis.Furthemore，single-factor experiemnts response surface methodology were used to optimize the preparation process BCP-calcium chelate，which was structurally characterized.Theresultsshowed thatasequential combination papain flavourzyme was themost suitable enzyme forthe preparation BCP.The preparation conditions that provided maximumcalcium-chelating capacity （60.19mg/g） ）were determined as1：1，7.0 51°C for mass ratio between peptide to calcium， pH chelating temperature，respectively.Scanning electronmicroscopy （SEM）resultsshowed thataggregationoccurred，thestructure became denser afterchelation.Fouriertransform infrared （FTIR）spectroscopy，ultraviolet （UV）absorptionspectroscopy， fluorescence spectroscopy X-raydifraction （XRD）pattern showed that BCP formed a chelate complex with calcium ions， its binding sites may be located at the amino carboxyl groups along the peptide chain.

keywords： Lieyang black-bonechickenpeptide;chelatedcalcium;responsesurface methodology;structuralcharacterization DOI：10.7506/rlyj1001-8123-20250617-188

中图分类号：TS201.2 文献标志码：A 文章编号：1001-8123（2026）05-0019-08

钙是人体必需的矿物元素，在维持生理稳态和健康调控中发挥重要作用。（剩余14781字）