Preparation, characterization and identification of calcium-chelating Atlantic salmon (Salmo salar L.) ossein oligopeptides

Atlantic salmon (Salmo salar L.) bones (normally discarded during manufacturing) were used to prepare salmon ossein oligopeptides (SOOP). Calcium-chelating salmon ossein oligopeptides (SOOP-Ca) were obtained by calcium-chelating peptides from SOOP. The calcium-chelating capacity of SOOP-Ca was 52.47...

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Bibliographic Details
Published in:European food research & technology 2015-12, Vol.241 (6), p.851-860
Main Authors: Liu, Wen-Ying, Lu, Jun, Gao, Fei, Gu, Rui-Zeng, Lin, Feng, Ren, Di-Feng, Cai, Mu-Yi
Format: Article
Language:eng ; ger
Subjects:
absorption
Agriculture
Amino acids
Analysis
Analytical Chemistry
Biotechnology
Bones
Calcium
Chelating agents
Chemistry
Chemistry and Materials Science
Chromatography
Collagen
digestion
Digestive system
Enzymes
Food
food additives
food research
Food Science
Forestry
manufacturing
Mass spectrometry
Molecular weight
Nutrients
oligopeptides
Original Paper
Osteoporosis
Peptides
Proteases
protein content
proteinases
Proteins
reversed-phase high performance liquid chromatography
Salmo salar
Salmon
Scanning electron microscopy
Scientific imaging
Studies
Temperature
wavelengths
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Summary:Atlantic salmon (Salmo salar L.) bones (normally discarded during manufacturing) were used to prepare salmon ossein oligopeptides (SOOP). Calcium-chelating salmon ossein oligopeptides (SOOP-Ca) were obtained by calcium-chelating peptides from SOOP. The calcium-chelating capacity of SOOP-Ca was 52.47 ± 0.08 %. SOOP-Ca had high protein content (63.42 ± 1.02 %) and low molecular weight, and 72.32 % of the molecular weight was less than 1 ku. Scanning electron microscopy, ultraviolet wavelength scanning and infrared spectra all showed that the structure of SOOP-Ca is different from that of SOOP. SOOP-Ca was stable at a range of temperatures and at various pH values. It was also stable during in vitro gastric protease digestion. SOOP-Ca was separated by reversed-phase high-performance liquid chromatography. Ten major fractions were collected and subjected to mass spectrometry to identify peptide components. A total of 22 peptide sequences were identified. This study suggested that SOOP-Ca might be useful as food additives, dietary nutrients and pharmaceutical agents which could promote calcium absorption.
ISSN:1438-2377
1438-2385
DOI:10.1007/s00217-015-2510-2