以乌鸡为原料制备乌鸡低聚肽铁配合物,以分子量分布和铁含量为指标,对乌鸡低聚肽铁配合物的热稳定性、酸碱稳定性和消化稳定性进行了考察。结果表明:在温度为20~80℃时,乌鸡低聚肽铁配合物各个分子量区间的比例变化不超过2%,配合物的铁含量无显著性差异;在pH为3~9时,分子质量小于1 000 u的总含量略有升高,但升高不到6%,铁含量有所降低,但在广泛的pH范围内仍然有58.4%以上的铁含量;乌鸡低聚肽铁配合物经过蛋白酶消化后,分子质量小于1 000 u的总含量略有升高,但升高不到8%,经过胃蛋白酶消化和胰蛋白酶共同消化后,仍然有37.6%的铁含量。这说明乌鸡低聚肽铁配合物具有一定的热稳定性、pH稳定性以及消化稳定性。

Iron-chelating black-bone silky fowl oligopeptides(BSFP-Fe) were prepared by using black-bone silky fowl as raw material.Taking molecular weight distribution and iron content as indicators,the effects of temperature,pH and in vitro simulated gastrointestinal digestion on the stability of BSFP-Fe were investigated.Results showed that the change of the molecular weight distribution ranges did not exceed 2% and the iron content of BSFP-Fe showed no significant difference under the conditions of temperature 20 ~ 80℃.Under the conditions of pH 3 ~ 9,the molecular weights below 1000 u of BSFP-Fe were slightly elevated,but the content did not exceed 6%.The iron content of BSFP-Fe decreased,but was still higher than 58.4%.After digested by proteases,the molecular weights below 1000 u of BSFP-Fe were slightly elevated,but the content did not exceed 8%.After digested by pepsin and trypsin together,the iron content of BSFP-Fe was 37.6%.The results indicated that BSFP-Fe had certain thermal stability,pH stability and digestion stability.