Premium
Optimised condition for preparing sea cucumber ovum hydrolysate–calcium complex and its structural analysis
Author(s) -
Cui Pengbo,
Sun Na,
Jiang Pengfei,
Wang Di,
Lin Songyi
Publication year - 2017
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13468
Subject(s) - calcium , hydrolysate , scanning electron microscope , fourier transform infrared spectroscopy , chemistry , microstructure , calcium carbonate , chelation , elemental analysis , dynamic light scattering , porosity , chemical engineering , nuclear chemistry , materials science , crystallography , nanoparticle , nanotechnology , biochemistry , inorganic chemistry , organic chemistry , composite material , hydrolysis , engineering
Summary This study aimed to determine optimum preparation conditions of sea cucumber ovum hydrolysates–calcium ( SCOH s–Ca) complexes by Box–Behnken design and further elucidate their microstructure characteristics using Fourier transform infrared spectroscopy, scanning electron microscope, atomic force microscopy and dynamic light scattering. The predicted calcium‐chelating capacity under the optimum conditions of the process variables was very close to the experimental value (53.45 ± 0.29 mg g −1 ) determined in the batch experiment. Results demonstrated that the calcium bind to the SCOH s to form the SCOH s–Ca complexes primarily via interactions with carboxyl oxygen and amino nitrogen atoms. The prepared SCOH s–Ca complexes formed compact nanoparticles and exhibited a fold and porous network structure. These changes could be attributed to the interaction between peptides and calcium ions. Our findings provide a theoretical basis for the development of new calcium preparations as well as the high‐value utilisation of sea cucumber by‐products.