快感
锌
化学
南极磷虾
螯合作用
磷虾
色谱法
消化(炼金术)
氨基酸
生物化学
核化学
无机化学
有机化学
生物
渔业
作者
Runan Sun,Xiaofang Liu,Y. Connie Yuan,Junkui Miao,Kailiang Leng,Hua Gao
出处
期刊:Food Chemistry
[Elsevier]
日期:2021-03-01
卷期号:340: 128056-128056
被引量:61
标识
DOI:10.1016/j.foodchem.2020.128056
摘要
In the study, a novel kind of peptides-zinc (AKP-Zn) chelate was obtained using the Antarctic krill (Euphausia superba) peptides (AKP) as raw material, the reaction was carried out with the mass ratio of the AKP to ZnSO4·7H2O of 1:2 at pH 6.0 and 60 °C for 10 min. The structure and composition of the AKP, including particle size, Zeta potential, molecular weight distribution, amino acid composition, microstructure and surface elemental composition, changed significantly after chelating with zinc. The result of Fourier transform infrared spectroscopy indicated that zinc could be chelated by carboxyl oxygen and amino nitrogen atoms of the AKP. Furthermore, compared with zinc sulfate and zinc gluconate, the AKP-Zn chelate was more stable at various pH conditions and the simulated gastrointestinal digestion experiment. These findings would provide a scientific basis for developing new zinc supplements and the high-value utilization of Antarctic krill protein resource.
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