摘要
将豌豆多肽与亚铁进行螯合制备豌豆多肽-亚铁螯合物,并测定豌豆多肽-亚铁螯合物的抗氧化性。以邻菲啰啉法测得豌豆多肽与亚铁螯合率为参考指标,在单因素试验基础上进行响应面试验对螯合工艺进行优化,并测定最佳制备条件下豌豆多肽-亚铁螯合物的抗氧化活性。结果表明,最佳制备条件为:螯合时间72.72 min,抗坏血酸添加量0.25 g,螯合温度28.2℃,豌豆多肽添加量2.58 g,在此条件下,制备豌豆多肽-Fe^(2+)螯合率为31.394%,与模型预测值差异不显著(P>0.05),豌豆多肽-亚铁螯合物对ABTS、DPPH自由基的EC_(50)(半数清除率)分别为0.084,0.268 mg/mL,与螯合前豌豆多肽相比差异显著,为豌豆多肽新产品的开发提供了理论基础,为食源性有机亚铁补充剂提供了新思路。
Pea polypeptide and ferrous iron are chelated to prepare the pea polypeptide-ferrous chelate,and the antioxidant activity of pea polypeptide-ferrous chelate is determined.The chelation rate of pea polypeptide and ferrous iron measured by phenanthroline colorimetry is as the reference indicator.Based on the single factor test,the response surface test is carried out to optimize the chelation process,and the antioxidant activity of pea polypeptide-ferrous chelate is determined under the optimum preparation conditions.The results show that the optimum preparation conditions are as follows:the chelation time is 72.72 min,the ascorbic acid additive amount is 0.25 g,the chelation temperature is 28.2℃ and the pea polypeptide additive amount is 2.58 g.Under these conditions,the pea polypeptide-Fe^(2+) chelation rate is 31.394%,there's no significant difference from the model predicted value(P>0.05).The EC_(50)(half scavenging rate)of ABTS and DPPH free radicals of pea polypeptide-ferrous chelate is 0.084 mg/mL and 0.268 mg/mL respectively.Compared with the pea polypeptide before chelation,the difference is significant,which has provided a theoretical basis for the development of new products of pea polypeptide and a new idea for food-borne organic ferrous iron supplements.
作者
尹乐斌
何平
李乐乐
刘桠丽
杨学为
罗雪韵
YIN Le-bin;HE Ping;LI Le-le;LIU Ya-li;YANG Xue-wei;LUO Xue-yun(School of Food and Chemical Engineering,Shaoyang University,Shaoyang 422000,China;Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control,Shaoyang 422000,China)
出处
《中国调味品》
CAS
北大核心
2022年第4期149-153,159,共6页
China Condiment
基金
湖南省研究生创新项目(CX20201184)
湖南省科技创新计划资助(2020RC1011)
邵阳学院“双一流”建设产学研合作平台(邵院通[2018]50号)。
关键词
豌豆多肽
豌豆多肽-亚铁
邻菲啰啉比色法
螯合率
抗氧化性
pea polypeptide
pea polypeptide-ferrous iron
phenanthroline colorimetry
chelation rate
antioxidant activity
作者简介
尹乐斌(1982-),男,副教授,硕士,研究方向:果蔬清洁加工;通讯作者:何平(1997-),女,硕士,研究方向:果蔬清洁加工。
