文献类型：期刊文献

英文题名：Preparation and characterization of grouper bone peptides-calcium complex by lactic acid bacteria fermentation

作者：Liu, Meijiao[1];Li, Zhuyi[1];Chen, Qiuhan[1];Yang, Xuebo[1];Chen, Jing[1];Zhang, Luyao[2];Zhong, Saiyi[1];Hong, Pengzhi[1,2];Zhu, Chunhua[2,3];Liu, Shouchun[1,2,4]

机构：[1]Guangdong Ocean Univ, Coll Food Sci & Technol, Guangdong Prov Engn Technol Res Ctr Seafood,Guangd, Guangdong Prov Engn Technol Res Ctr Prefabricated, Zhanjiang 524088, Peoples R China;[2]Southern Marine Sci & Engn Guangdong Lab Zhanjiang, Zhanjiang 524004, Peoples R China;[3]Guangdong Ocean Univ, Coll Fisheries, Zhanjiang 524088, Peoples R China;[4]Guangdong Ocean Univ, Coll Food Sci & Technol, Zhanjiang 524088, Peoples R China

年份：2024

卷号：201

外文期刊名：LWT-FOOD SCIENCE AND TECHNOLOGY

收录：SCI-EXPANDED(收录号：WOS:001244951600001)、、EI(收录号：20242116125515)、Scopus(收录号：2-s2.0-85193506797)、WOS

基金：This work was financially supported by This work was financially supported by the Guangdong Ocean University Research Initiation Project (060302042311); the Innovative Team Program of High Education of Guangdong Province (2021KCXTD021); Research and Development Project of Maoming Tilapia Advantageous and Characteristic Industrial Cluster (22282109-1) .

语种：英文

外文关键词：Grouper bone; Fermentation; Peptides -calcium complex; Structural characterization; Stability

外文摘要：In this study, grouper bone peptides-calcium complex (GPs-Ca) was prepared by lactic acid bacteria fermentation, and its structure and stability were analyzed. Response surface methodology (RSM) optimization was used to determine the optimal fermentation conditions as follows: 4% (v/v) inoculum size, 4.5 g/100 mL glucose addition and fermentation time 75 h,under which the soluble calcium content was 5953.61 mg/L and the peptide content was 21.75 mg/mL. The results of ultraviolet-visible absorption spectroscopy (UV) and fluorescence spectroscopy (Fs) showed a significant spectral shift for GPs-Ca relative to grouper bone peptides (GPs), indicating that peptide combined with calcium to produce a new substance after fermentation. Fourier transform infrared spectroscopy (FTIR) showed that carboxyl groups participated in the formation of GPs-Ca. Scanning electron microscopy (SEM) showed that calcium ions were embedded or adsorbed on the peptide surface. According to the stability analysis, GPs-Ca was stable during heating, alkaline environment and intestinal digestion, but easily dissociated in acidic environment. GPs-Ca prepared by lactic acid bacteria fermentation has the potential to be used as a new type of calcium supplement product, which provides a scientific basis for the highvalue utilization of grouper bone.