Abstract:In order to make full use of sesame residue protein and improve its added value，neutral protease，alkaline protease，papain and flavor protease were used to hydrolyze sesame protein extracted from sesame residue，and the best protease combination was selected with the degree of protein hydrolysis as the index.The results showed that the hydrolysis of sesame protein was more effective using a double protease combination compared to using a single protease.The maximum degree of hydrolysis was obtained when papain and flavor protease were used in combination.The optimal hydrolysis conditions were found to be as follows：temperature 50℃，pH 6.5，1% substrate concentration，3% protease concentration.Under these conditions，the degree of hydrolysis was 21.09%.Subsequently，the protein peptide mixture obtained during hydrolysis was chelated with calcium （using calcium chloride as the calcium source）and evaluated.The optimized chelation process was as follows：mass ratio of peptide to calcium chloride of 5∶1，temperature 40℃，pH 7.0 and 20 min chelation time.Under these conditions，the maximum degree of peptide calcium chelation was 75%.Fourier infrared spectroscopy analysis showed that calcium chelation occurs at the C=O and between the N-H and-COO-of the peptide.It was found that when chelated with calcium，the sesame protein peptide exhibited an improved effect on the growth of rat femurs compared to the control group.The chelated sesame protein peptide was shown to in－crease bone calcium content，blood calcium content，and reduce alkaline phosphatase activity.The chelated sesame protein peptide displayed improved activity as a calcium supplement compared to calcium gluconate and calcium carbonate.