文献类型：期刊文献

英文题名：In Vitro Digestion Analysis of Soft Candy Containing Peptide-Zinc Chelate Derived from Low-Fluoride Protein Hydrolysates of Antarctic Krill (Euphausia Superba)

作者：Quan, Qinguo[1]; Ji, Hongwu[1,2,3,4,5]; Chen, Ming[1]; Zhang, Zewei[1]

机构：[1] College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, 524088, China; [2] Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, 524088, China; [3] Guangdong Provincial Engineering Technology Research Center of Seafood, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, 524088, China; [4] Guangdong Province Engineering Laboratory for Marine Biological Products, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, 524088, China; [5] Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, 524088, China

年份：2023

外文期刊名：SSRN

收录：EI(收录号：20230447502)

语种：英文

外文关键词：Alkalinity - Chelation - Enzymes - Fluorine - Fluorine compounds - Food products - Microfiltration - Molecular weight distribution - Sulfur compounds - Zinc compounds

外文摘要：The objective of this study was to develop soft candy with low-fluorine (26.57 ± 3.15 mg/kg) Antarctic krill peptides (AKP), by incorporating them with zinc (SC-AKP-Zn). Results showed that a 1:1 ratio of alkaline protease and flavored protease was the most effective enzyme combination, with optimized parameters including enzyme addition of 4000 U/g, pH 7.5, and a digestion time of 3 h. Ceramic membrane microfiltration could significantly increase AKP protein content. Chelation of zinc with AKP caused notable changes in structure, composition, molecular weight distribution, amino acid composition, microstructure, and surface elemental compositions. Moreover, The chelate of zinc-peptides in Antarctic krill (AKP-Zn) and SC-AKP-Zn showed superior stability compared to zinc sulfate and zinc gluconate under different pH and simulated digestion conditions. These findings provide a scientific basis for developing zinc-enriched ready-to-eat food products and highlight the potential of Antarctic krill meal protein resources in the food industry. ? 2023, The Authors. All rights reserved.