Liu Bingtong et al, Identification and characterization of the peptides with calcium‐binding capacity from tilapia (Oreochromis niloticus) skin gelatin enzymatic hydrolysates 23 December 2019

The aim of this study was to isolate and identify the peptides with calcium‐binding capacity from the different tilapia skin gelatin enzymatic hydrolysates. The complex protease was selected and its hydrolysates were further separated using gel filtration chromatography (Sephadex G‐25) and reverse phase high‐performance liquid chromatography. Two purified peptides with strong calcium‐binding capacity were identified as Tyr‐Gly‐Thr‐Gly‐Leu (YGTGL, 509.25 Da) and Leu‐Val‐Phe‐Leu (LVFL, 490.32 Da). The calcium‐binding capacities of YGTGL and LVFL reached 76.03 and 79.50 µg/mg, respectively. The structures of the complex of purified peptides and calcium (YGTGL‐Ca and LVFL‐Ca) were characterized by ultraviolet‐visible spectroscopy (UV‐VIS), scanning electron microscopy (SEM), X‐ray diffraction (XRD), Fourier transform infrared spectroscopy (FTIR), and mass spectrometry (LC‐MS/MS). The results of UV‐VIS, SEM, and XRD indicated that YGTGL‐Ca and LVFL‐Ca were formed as new compounds. The results of FTIR and LC‐MS/MS indicated the nitrogen atom of the amino group and the oxygen atom of the carboxyl group in terminates of the peptides provided primary binding sites. Moreover, the hydrophobic amino acids in purified peptides could provide more chelating spaces. This study was of great significance for the development of calcium supplement foods.