Preparation and structural analysis of enzymatic hydrolysate chelated calcium from channa argus

The preparation and structural characteristics of the enzymatic hydrolysate chelated calcium were studied,using the channa argus as the raw material. The enzymatic hydrolysate were obtained from channa argus protein by enzymolysis. The enzymatic hydrolysate chelated calcium was produced by chelating the enzymatic hydrolysate and calcium chloride. Single factor and response surface analyses were applied to optimize the chelating rate. The optimal chelating conditions were listed as follow:enzyme dosage=35000 U/g,p H of 6.0,peptides/calcium chloride of 5∶1(W/W),chelating temperature of 40 ℃ and chelating time of 30 min.The value of highest chelating rate was 57.36% at this condition. UV-VIS and FT-IR spectra confirmed the stable enzymatic hydrolysate chelated calcium formed after chelating reaction. The amino composition analysis of the enzymatic hydrolysate indicated the content of aspartic acid and glutamic acid had increased significantly after chelating reaction. The morphology of the enzymatic hydrolysate chelated calcium was revealed by SEM,and it indicated that the enzymatic hydrolysate was adsorbed with calcium. This work provided a novel method for highly utilized the channa argus.