Preparation and structural characterization of Zinc-binding antioxidant peptides from Corbicula fluminea hydrolysate

Authors

Jing-jing LIU, Department of Biology and Food Engineering, Changshu Institute of Technology, Changshu, Jiangsu 215500 , China
Yun-tao XU, Department of Biology and Food Engineering, Changshu Institute of Technology, Changshu, Jiangsu 215500 , China
Chen-hui ZHU, Department of Biology and Food Engineering, Changshu Institute of Technology, Changshu, Jiangsu 215500 , China
Qian-qian HUANG, Department of Biology and Food Engineering, Changshu Institute of Technology, Changshu, Jiangsu 215500 , China
Yao-ping HAN, Department of Biology and Food Engineering, Changshu Institute of Technology, Changshu, Jiangsu 215500 , China
Xue-feng WANG, Department of Biology and Food Engineering, Changshu Institute of Technology, Changshu, Jiangsu 215500 , China
Ran ZHANG, Department of Biology and Food Engineering, Changshu Institute of Technology, Changshu, Jiangsu 215500 , China
Yang-jun DAI, Department of Biology and Food Engineering, Changshu Institute of Technology, Changshu, Jiangsu 215500 , China

Abstract

Using clam meat as protein source, the hydrolysate was obtained by enzymehydrolysis with neutral protease. Antioxidant peptides were then separated and purified from the enzymatich-ydrolysate of Corbicula flumineaby using glucose gel G-50. Zinc-binding antioxidant peptides were prepared according to optimal process. Qualitative analysis of chelate products was carried out byninhydrin method and sodium sulfide method. Ultraviolet spectra, Fourier infrared and fluorescent light spectra, X-radiation diffraction and scanning electron microscopy were applied to predict the structure of the chelate products. The results showed that the product powder is a kind of polypeptide zinc chelate. The carboxyl, amino and amide bonds of the polypeptide all participate in the chelation reaction, and the structure of the peptide changed significantly after the reaction. The structure of the antioxidant peptide-zinc chelate from Corbicula fluminea can was deduced preliminarily by analysis data.

Publication Date

2-18-2023

First Page

28

Last Page

31,48

DOI

10.13652/j.issn.1003-5788.2020.10.006

Recommended Citation

LIU, Jing-jing; XU, Yun-tao; ZHU, Chen-hui; HUANG, Qian-qian; HAN, Yao-ping; WANG, Xue-feng; ZHANG, Ran; and DAI, Yang-jun (2023) "Preparation and structural characterization of Zinc-binding antioxidant peptides from Corbicula fluminea hydrolysate," Food and Machinery: Vol. 36: Iss. 10, Article 6.
DOI: 10.13652/j.issn.1003-5788.2020.10.006
Available at: https://www.ifoodmm.cn/journal/vol36/iss10/6

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