[1]杨静,石景,邹烨,等.鸡血多肽亚铁螯合物的制备工艺优化及结构表征[J].江苏农业学报,2022,38(06):1678-1685.[doi:doi:10.3969/j.issn.1000-4440.2022.06.026]
　YANG Jing,SHI Jing,ZOU Ye,et al.Preparation process optimization and structural characterization of chicken blood peptides-iron chelate[J].,2022,38(06):1678-1685.[doi:doi:10.3969/j.issn.1000-4440.2022.06.026]
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鸡血多肽亚铁螯合物的制备工艺优化及结构表征()
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江苏农业学报[ISSN:1006-6977/CN:61-1281/TN]

卷:
38
期数:
2022年06期
页码:
1678-1685
栏目:
加工贮藏·质量安全
出版日期:
2022-12-31

文章信息/Info

Title:
Preparation process optimization and structural characterization of chicken blood peptides-iron chelate
作者:
杨静1; 石景2; 邹烨1; 杨彪1; 马晶晶1; 徐为民1; 王道营1
(1.江苏省农业科学院农产品加工研究所，江苏南京210014；2.南京农业大学食品科技学院，江苏南京210095)
Author(s):
YANG Jing1; SHI Jing2; ZOU Ye1; YANG Biao1; MA Jing-jing1; XU Wei-min1; WANG Dao-ying1
(1.Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China;2.College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China)
关键词:
鸡血; 多肽; 多肽亚铁螯合物; 结构表征
Keywords:
chicken blood; peptide; peptide-iron chelate; structural characterization
分类号:
TS251.93
DOI:
doi:10.3969/j.issn.1000-4440.2022.06.026
文献标志码:
A
摘要:
为了提高鸡血的产品附加值，制备易被人体消化吸收的铁补充剂，在单因素试验的基础上，采用响应面试验对鸡血多肽和FeCl2·4H2O的螯合工艺进行优化，并通过紫外光谱、荧光光谱、扫描电镜、红外光谱等表征分析，比较鸡血多肽与FeCl2·4H2O螯合前后的结构变化。结果表明：最佳螯合参数为鸡血多肽与铁的质量比6.3∶1.0，螯合时间30 min，pH值5.1，在此条件下螯合率达到73.27%；紫外光谱和荧光光谱分析结果表明，螯合反应产生了区别于多肽的新型螯合物；氨基酸组成分析结果表明，鸡血多肽与亚铁螯合后，螯合物中天冬氨酸、组氨酸、谷氨酸含量显著增加；扫描电镜结果显示，鸡血多肽为表面光滑的片状结构，鸡血多肽亚铁螯合物为表面粗糙的颗粒结构；红外光谱分析结果表明，鸡血多肽中的羧基、酰胺基参与了螯合反应。
Abstract:
In order to increase the added value of chicken blood by-products and produce iron supplement that could be easily absorbed by humans, the preparation and structure change of chicken blood peptide-iron chelate was studied. Based on the single factor experiments, the response surface methodology was used to determine the optimal chelating conditions for chicken blood peptides and FeCl2·4H2O. The structural changes of chicken blood peptides before and after chelation were characterized by ultraviolet spectroscopy, fluorescence, scanning electron microscopy and infrared spectroscopy. The results showed that the optimum chelating conditions were as follows: peptide-iron mass ratio was 6.3∶1.0, the reaction time was 30 min, and the pH value was 5.1. Under these conditions, the Fe2+ chelating rate was 73.27%. The results of ultraviolet spectroscopy and fluorescence spectroscopy indicated that chicken blood peptide-iron was a new type of iron-chelated compound. The contents of amino acids were analysed. It showed that the contents of aspartic acid, glutamic acid and histidine increased significantly after chelation. The results of scanning electron microscopy showed obvious difference before and after chelation. According to infrared spectroscopy results, the carboxyl group and acylamino were invovled in chelating reaction.

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备注/Memo

备注/Memo:
收稿日期：2022-04-02基金项目：现代农业产业技术体系建设专项（CARS-41）；江苏省自然科学基金青年科学基金项目（BK20210160）作者简介：杨静(1986-)，女，河南南阳人，博士，助理研究员，主要研究方向为畜禽副产物综合利用。(E-mail)20210007@jaas.ac.cn通讯作者：王道营，(E-mail)wdy0373@aliyun.com
更新日期/Last Update: 2023-01-13