摘要
为探究辣木籽粕多肽亚铁螯合物的制备工艺及其结构特性。本实验以辣木籽粕多肽和氯化亚铁为原料制备多肽亚铁螯合物,同时以亚铁螯合率为指标对辣木籽粕多肽-亚铁螯合物的制备条件进行优化,得到了最佳螯合反应条件为肽铁质量比为4.1∶1.0,多肽质量浓度为7.9 mg/mL,pH=4.70,反应温度为40℃,反应时间为20 min,在此条件下亚铁离子螯合率为(88.27±1.49)%。紫外、红外、荧光光谱以及扫描电镜和能谱分析等方法对螯合物进行结构分析表明,亚铁离子能够与多肽氨基酸上C=O、N—H、—COO^(-)等官能团结合生成多肽亚铁螯合物,表面疏水性与氨基酸组成分析表明极性氨基酸能够在螯合反应中起到重要作用。
In order to explore the preparation process of Moringa oleiferia seed meal peptide ferrous chelate and study its structural characteristics,in this study,Moringa oleiferia seed meal polypeptide and ferrous chloride were used as raw materials to prepare polypeptide ferrous chelate,and the preparation conditions of Moringa seed meal polypeptide-ferrous chelate were optimized by using ferrous chelate ratio as an index,that the optimal chelating reaction conditions were as follows:peptide-iron mass ratio was 4.1∶1.0,peptide concentration was 7.9 mg/mL,pH was 4.70,the reaction temperature was 40℃,and reaction time was 20 min.Under these conditions,the chelating rate of ferrous ions was(88.27±1.49)%.The results of ultraviolet,infrared,fluorescence spectra,scanning electron microscopy and energy spectrum analysis indicated that ferrous ions could combine with C=O,N—H,—COO^(-) and other functional groups on peptide amino acids to form ferrous peptide chelates.The surface hydrophobicity and amino acid composition analysis revealed that polar amino acids could play an important role in the chelating reaction.
作者
侯健
李美萍
郭彩霞
尉立刚
Hou Jian;Li Meiping;Guo Caixia;Yu Ligang(College of Life Science,Shanxi University,Taiyuan 030006)
出处
《中国粮油学报》
CAS
CSCD
北大核心
2023年第11期75-82,共8页
Journal of the Chinese Cereals and Oils Association
基金
山西大学2022年研究生教育创新项目(202023117003)。
关键词
辣木籽粕
多肽
螯合铁
结构分析
Moringa oleifera seed meal
polypeptide
chelate iron
structural analysis
作者简介
第一作者:侯健,男,1997年出生,硕士,食品化学,704653389@qq.com;通信作者:李美萍,女,1977年出生,副教授,食品化学与化学计量学,lmpmg@sxu.edu.cn。
