Investigating on the calcium binding characteristics of black protein hydrolysate
Investigating on the calcium binding characteristics of black protein hydrolysate
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黑色蛋白水解物钙结合特性的研究
DOI：
10.1039/d0fo01708f
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发表时间：
2020
期刊：
影响因子：
6.1
通讯作者：
Yuanfa Liu
中科院分区：
文献类型：
--
作者：
Man Wang;Zhaojun Zheng;Chunhuan Liu;Hong Sun;Yuanfa Liu
黑豆蛋白已被广泛用于制备具有不同生物活性的酶解物。本文以黑豆蛋白为原料，通过酶解制备具有钙结合活性的酶解物，并对酶解物的性质进行了表征。结果表明，无花果蛋白酶在获得具有钙结合能力的水解液方面上级胰蛋白酶、碱性蛋白酶和菠萝蛋白酶。在温度70 °C、pH值6.2、酶浓度1.61%、水解时间3 h的条件下，无花果蛋白酶的最佳水解量为77.54 ± 1.61 μg mg−1。这可能是由于高比例的天冬氨酸和谷氨酸（35.59%）。进一步的光谱分析证明了水解产物-钙络合物的形成，表明水解产物与钙离子之间的相互作用主要发生在羧基氧原子和氨基氮原子上。这些发现提供了一种可能的利用黑豆水解物作为钙补充营养品，以提高吸收和生物利用度。
The black bean protein has been widely utilized to prepare hydrolysates with different bioactive properties. Herein, we hydrolyzed the black bean protein to prepare hydrolysate with calcium binding activity and characterized its behavior. Our results showed that ficin was superior in obtaining hydrolysate with calcium binding capacity in comparison with trypsin, alcalase and bromelain. In particular, the optimal capacity of ficin hydrolysate reached 77.54 ± 1.61 μg mg−1, where the optimal hydrolysis conditions of ficin were a temperature of 70 °C, a pH value of 6.2, an enzyme concentration of 1.61% and a time of 3 h. This might be due to high proportions of aspartic acid and glutamic acid (35.59%). Further spectral analysis evidenced the formation of hydrolysate–calcium complexes, demonstrating that the interaction between hydrolysate and calcium ions primarily occur on carboxyl oxygen atoms and amino nitrogen atoms. These findings provide a possible utilization of black bean hydrolysate to serve as a calcium supplement nutraceutical to enhance the absorption and bioavailability.