Preparation, Characterization and Stability of Calcium-Binding Peptides Derived from Chicken Blood
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials and Chemical Reagents
2.2. Preparation of Blood Peptides
2.3. Chelation Reaction and the Optimization
2.4. Analysis of Amino Acids
2.5. Characterization of CP-Ca
2.5.1. Ultraviolet–Visible (UV) Spectroscopy Analysis
2.5.2. Fluorescence Spectroscopy Analysis
2.5.3. Fourier-Transform Infrared Spectroscopy (FTIR)
2.5.4. Scanning Electron Microscopy (SEM)
2.5.5. X-ray Diffraction (XRD) Analysis
2.5.6. Thermogravimetry and Differential Scanning Calorimetry (TG-DSC)
2.6. In Vitro Stability of Chelates
2.6.1. Stability of CP-Ca at Different pH and Temperatures
2.6.2. Gastrointestinal Stability of CP-Ca In Vitro
2.7. Statistical Analysis
3. Results
3.1. Calcium-Chelating Rate of CP
3.2. Optimization of Calcium-Binding Conditions of CP
3.3. Analysis of Amino Acids
3.4. Characterization Results of CP and CP-Ca
3.4.1. UV Spectroscopy Analysis
3.4.2. Fluorescence Spectroscopy Analysis
3.4.3. FTIR Analysis
3.4.4. XRD Analysis
3.4.5. SEM Results
3.4.6. TG-DSC Analysis
3.5. Stability Analysis of Chelates In Vitro
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Std | Run | A (°C) | B (m/m) | C (min) | D: pH | Calcium-Binding Capacity (%) |
---|---|---|---|---|---|---|
27 | 1 | 50 | 8 | 60 | 8 | 77.7269 |
28 | 2 | 50 | 8 | 60 | 8 | 76.6701 |
4 | 3 | 55 | 9 | 60 | 8 | 70.2972 |
25 | 4 | 50 | 8 | 60 | 8 | 75.9712 |
7 | 5 | 50 | 8 | 50 | 9 | 70.8109 |
23 | 6 | 50 | 7 | 60 | 9 | 70.4007 |
15 | 7 | 50 | 7 | 70 | 8 | 72.9284 |
2 | 8 | 55 | 7 | 60 | 8 | 71.7431 |
26 | 9 | 50 | 8 | 60 | 8 | 75.7318 |
20 | 10 | 55 | 8 | 70 | 8 | 72.6667 |
9 | 11 | 45 | 8 | 60 | 7 | 72.5602 |
12 | 12 | 55 | 8 | 60 | 9 | 71.0987 |
21 | 13 | 50 | 7 | 60 | 7 | 74.0386 |
11 | 14 | 45 | 8 | 60 | 9 | 63.5485 |
14 | 15 | 50 | 9 | 50 | 8 | 71.5658 |
13 | 16 | 50 | 7 | 50 | 8 | 74.2934 |
17 | 17 | 45 | 8 | 50 | 8 | 70.0932 |
16 | 18 | 50 | 9 | 70 | 8 | 71.7201 |
22 | 19 | 50 | 9 | 60 | 7 | 73.9057 |
24 | 20 | 50 | 9 | 60 | 9 | 67.9245 |
6 | 21 | 50 | 8 | 70 | 7 | 71.6051 |
29 | 22 | 50 | 8 | 60 | 8 | 74.9225 |
1 | 23 | 45 | 7 | 60 | 8 | 67.1004 |
8 | 24 | 50 | 8 | 70 | 9 | 74.2846 |
3 | 25 | 45 | 9 | 60 | 8 | 69.5771 |
10 | 26 | 55 | 8 | 60 | 7 | 66.1717 |
18 | 27 | 55 | 8 | 50 | 8 | 67.1019 |
19 | 28 | 45 | 8 | 70 | 8 | 65.7898 |
5 | 29 | 50 | 8 | 50 | 7 | 70.3631 |
Source | Sum of Squares | df | Mean Square | F-Value | p-Value | Significant |
---|---|---|---|---|---|---|
Model | 295.54 | 14 | 21.11 | 11.09 | <0.0001 | ** |
A-temperature | 9.03 | 1 | 9.03 | 4.74 | 0.047 | * |
B-ratio (m/m) | 0.022 | 1 | 0.022 | 0.0116 | 0.9159 | |
C-time | 1.89 | 1 | 1.89 | 0.9946 | 0.3355 | |
D-pH | 2.59 | 1 | 2.59 | 1.36 | 0.2628 | |
AB | 3.85 | 1 | 3.85 | 2.02 | 0.177 | |
AC | 24.35 | 1 | 24.35 | 12.79 | 0.003 | ** |
AD | 48.57 | 1 | 48.57 | 25.52 | 0.0002 | ** |
BC | 0.577 | 1 | 0.577 | 0.3031 | 0.5906 | |
BD | 1.76 | 1 | 1.76 | 0.927 | 0.352 | |
CD | 1.25 | 1 | 1.25 | 0.6541 | 0.4322 | |
A2 | 183.92 | 1 | 183.92 | 96.62 | <0.0001 | ** |
B2 | 9.84 | 1 | 9.84 | 5.17 | 0.0393 | * |
C2 | 29.72 | 1 | 29.72 | 15.61 | 0.0014 | ** |
D2 | 35.2 | 1 | 35.2 | 18.49 | 0.0007 | ** |
Residual | 26.65 | 14 | 1.9 | |||
Lack of Fit | 22.19 | 10 | 2.22 | 1.99 | 0.2645 | |
Pure Error | 4.46 | 4 | 1.11 | |||
Cor Total | 322.18 | 28 | ||||
R2 | 0.9133 | Adjussted R2 | 0.8267 | |||
Adeq Precision | 12.3298 | Predicted R2 | 0.8589 |
Amino Acids | CP (%) | CP-Ca (%) | Amino Acids | CP (%) | CP-Ca (%) |
---|---|---|---|---|---|
Asp # | 9.29 ± 0.34 | 19.92 ± 0.79 | Ile * | 3.53 ± 0.07 | 3.09 ± 0.35 |
Thr * | 5.67 ± 0.22 | 4.31 ± 0.28 | Leu * | 9.57 ± 0.11 | 4.87 ± 0.39 |
Ser | 4.20 ± 0.27 | 3.44 ± 0.16 | Tyr | 3.51 ± 0.04 | 2.47 ± 1.02 |
Glu # | 12.12 ± 0.42 | 23.09 ± 1.03 | Phe * | 4.98 ± 0.23 | 2.87 ± 0.45 |
Gly | 4.33 ± 0.34 | 4.55 ± 0.27 | Lys * | 10.04 ± 0.18 | 8.25 ± 0.56 |
Ala | 9.30 ± 0.97 | 6.52 ± 0.48 | His | 5.47 ± 0.06 | 4.84 ± 0.43 |
Cys | 1.50 ± 0.41 | 1.38 ± 0.35 | Arg | 5.32 ± 0.58 | 3.07 ± 0.54 |
Val * | 6.71 ± 0.20 | 4.26 ± 0.53 | Pro | 2.61 ± 0.08 | 2.36 ± 0.27 |
Met * | 1.86 ± 0.12 | 0.71 ± 0.19 | Total | 100 | 100 |
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Yang, J.; Shi, J.; Zhou, Y.; Zou, Y.; Xu, W.; Xia, X.; Wang, D. Preparation, Characterization and Stability of Calcium-Binding Peptides Derived from Chicken Blood. Foods 2024, 13, 2368. https://doi.org/10.3390/foods13152368
Yang J, Shi J, Zhou Y, Zou Y, Xu W, Xia X, Wang D. Preparation, Characterization and Stability of Calcium-Binding Peptides Derived from Chicken Blood. Foods. 2024; 13(15):2368. https://doi.org/10.3390/foods13152368
Chicago/Turabian StyleYang, Jing, Jing Shi, Ying Zhou, Ye Zou, Weimin Xu, Xiudong Xia, and Daoying Wang. 2024. "Preparation, Characterization and Stability of Calcium-Binding Peptides Derived from Chicken Blood" Foods 13, no. 15: 2368. https://doi.org/10.3390/foods13152368