Stability of Modified Peptide Using Zinc Binding and Plastein Reaction
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Abstract:
Modified peptide was prepared from oysters by zinc binding and plastein reaction. The effects of pH, digestive enzymes, heat treatment, storage time, and other factors on the stability of the modified peptide were studied. Additionally, the stability of the new modified peptide was compared with that of zinc-binding polypeptide and zinc-binding glutamic acid. Fourier transform infrared (FT-IR) spectroscopy indicated that new substances were generated after plastein reactions; zinc-binding complexes were easily degraded at pH = 2.0, while they were relatively stable at pH = 9.0; and the stability of zinc-binding glutamic acid was significantly lower than that of zinc-binding peptides (p < 0.05). All zinc-binding complexes exhibited resistance to digestive enzymes and the stability of zinc-binding glutamic acid was significantly lower than that of other zinc-binding peptides (P < 0.05). The modified peptide and zinc-binding polypeptides were sensitive to heat treatment and their stability was significantly lower than that of zinc-binding glutamic acid (p < 0.05). Zinc-binding complexes exhibited good stability and zinc retention rate reached up to 95.50% as storage time increased.
