食品与发酵工业 >

2023 , Vol. 49 >Issue 9: 194 - 200

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.030224

研究报告

小麦低聚肽螯合铁的制备与结构表征

  • 孙传强 ,
  • 张新雪 ,
  • 刘家生 ,
  • 刘放 ,
  • 卢知浩 ,
  • 付少委 ,
  • 谷瑞增 ,
  • 刘文颖 ,
  • 侯俊财
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  • 1(中国食品发酵工业研究院,北京市蛋白功能肽工程技术研究中心,北京,100015)
    2(东北农业大学 乳品科学教育部重点实验室,黑龙江 哈尔滨,150000)
    3(广东中食营科生物科技有限公司,广东 东莞,523122)
    4(中国农业大学 工学院,北京,100083)
孙传强(硕士研究生)和张新雪(硕士,助理工程师)为共同第一作者(刘文颖高级工程师和侯俊财教授为共同通信作者,E-mail:wenyingliu888@126.com;jchou@neau.edu.cn)

收稿日期: 2021-11-25

  修回日期: 2022-01-11

  网络出版日期: 2023-06-05

基金资助

宁夏回族自治区重点研发计划项目(2021BEG02027);广东省重点领域研发计划项目(2019B020213001);北京市科技创新基地培育与发展工程专项(Z191100002819001)

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Preparation and structure characterization of iron-chelating wheat oligopeptides

  • SUN Chuanqiang ,
  • ZHANG Xinxue ,
  • LIU Jiasheng ,
  • LIU Fang ,
  • LU Zhihao ,
  • FU Shaowei ,
  • GU Ruizeng ,
  • LIU Wenying ,
  • HOU Juncai
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  • 1(Beijing Engineering Research Center of Protein and Functional Peptides, China National Research Institute of Food and Fermentation Industries, Beijing 100015, China)
    2(Key Laboratory of Dairy of Science, Ministry of Education, Northeast Agricultural University, Harbin 150000, China)
    3(Guangdong Sino Nutri-food Biological Technology Co.Ltd, Dongguan 523122, China)
    4(College of Engineering, China Agricultural University, Beijing 100083, China)

Received date: 2021-11-25

  Revised date: 2022-01-11

  Online published: 2023-06-05

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摘要

以小麦低聚肽和FeCl2为原料,采用单因素试验和响应面中心组合设计法研究了制备小麦低聚肽螯合铁的最佳工艺,结果表明:温度为60 ℃,肽盐质量比为6∶1,pH为5,螯合反应时间为55.0 min时,螯合率为(62.61±0.84)%,产物得率为(51.13±1.16)%。通过傅里叶变换红外光谱分析小麦低聚肽螯合前后结构特征变化,结果表明:螯合前后物质的结构发生了变化,对光吸收性能发生改变,螯合物中Fe2+与NH2+以及—COO—形成配位键,说明成功生成了一种新型小麦低聚肽铁螯合物,具有营养保健和补铁功能价值。

关键词： 小麦低聚肽; 铁; 螯合物; 响应面分析; 单因素试验; 结构表征

本文引用格式

孙传强 , 张新雪 , 刘家生 , 刘放 , 卢知浩 , 付少委 , 谷瑞增 , 刘文颖 , 侯俊财 . 小麦低聚肽螯合铁的制备与结构表征[J]. 食品与发酵工业, 2023 , 49(9) : 194 -200 . DOI: 10.13995/j.cnki.11-1802/ts.030224

Abstract

Wheat oligopeptides and FeCl2 were used as raw materials, and the best process for preparing iron-chelating wheat oligopeptides was studied by single-factor experiments and response surface centered design methods. The results showed that when chelating at 60 ℃ for 55.0 min, the mass ratio of wheat oligopeptides and FeCl2 was 6∶1 and at pH 5, the chelating rate was (62.61±0.84) % and the yield was (51.13±1.16) %. The structural characteristics of wheat oligopeptides before and after chelation were analyzed by Fourier transform infrared spectroscopy (FT-IR). The results showed that the structure of the chelating substances changed after chelation, and the light absorption abilities had changed. The coordination bonds among Fe2+, NH+2 and —COO— were formed, which indicated that a new type of iron-chelating wheat oligopeptides had been successfully formed, and it had the value of nutritional health and iron supplementation.

Key words： wheat oligopeptides; iron; chelate; response surface methodology; single factor test; structure characterization

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