Structural, antioxidant activity, and stability studies of jellyfish collagen peptide–calcium chelates

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2024-07-31 DOI:10.1016/j.fochx.2024.101706

Jiajia Gao, Chong Ning, Mingxia Wang, Mingming Wei, Yifei Ren, Weixuan Li

引用次数: 0

Abstract

The aim of this study was to prepare and characterize jellyfish collagen peptide (JCP)–calcium chelates (JCP-Ca) using peptides with different molecular weights. Further analysis revealed that the low-molecular-weight jellyfish collagen peptide (JCP1) had a higher chelation rate. Structural characterization showed that functional groups such as NH, CO, and -COO were involved in the formation of JCP-Ca, which shifted towards a more ordered and regular structure, and smaller-molecular-weight peptides were more likely to form a denser structure. In addition, JCPs chelated with calcium ions showed excellent antioxidant capacity. JCP-Ca showed good stability in heat-treated and gastrointestinal environments, whereas the antioxidant activity was significantly reduced under highly acidic conditions. The present study addresses the knowledge gap regarding the physicochemical properties of JCP-Ca and establishes a solid research foundation for its associated products.

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水母胶原蛋白肽钙螯合物的结构、抗氧化活性和稳定性研究

本研究旨在利用不同分子量的肽制备水母胶原蛋白肽（JCP）-钙螯合物（JCP-Ca），并对其进行表征。进一步分析表明，低分子量的水母胶原蛋白肽（JCP1）具有更高的螯合率。结构表征显示，NH、CO 和 -COO 等官能团参与了 JCP-Ca 的形成，JCP-Ca 转向更有序和规则的结构，而小分子量的肽更有可能形成更致密的结构。此外，与钙离子螯合的 JCP 显示出卓越的抗氧化能力。JCP-Ca 在热处理和胃肠道环境中表现出良好的稳定性，而在高酸性条件下抗氧化活性则明显降低。本研究填补了 JCP-Ca 理化特性方面的知识空白，为其相关产品的研究奠定了坚实的基础。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.