Structural, antioxidant activity, and stability studies of jellyfish collagen peptide–calcium chelates

Abstract

The aim of this study was to prepare and characterize jellyfish collagen peptide (JCP)–calcium chelates (JCP-Ca) using peptides with different molecular weights. Further analysis revealed that the low-molecular-weight jellyfish collagen peptide (JCP1) had a higher chelation rate. Structural characterization showed that functional groups such as NH, CO, and -COO were involved in the formation of JCP-Ca, which shifted towards a more ordered and regular structure, and smaller-molecular-weight peptides were more likely to form a denser structure. In addition, JCPs chelated with calcium ions showed excellent antioxidant capacity. JCP-Ca showed good stability in heat-treated and gastrointestinal environments, whereas the antioxidant activity was significantly reduced under highly acidic conditions. The present study addresses the knowledge gap regarding the physicochemical properties of JCP-Ca and establishes a solid research foundation for its associated products.

Keywords

• Jellyfish (Rhopilema esculentum Kishinouye) collagen peptide
• Peptide‑calcium chelate
• Structural characterization
• Antioxidant activity
• Stability