有机螯合的微量元素通常作为一种易于被机体吸收的补充剂。为了制备高纯度的有机微量元素螯合物,该研究以大豆浓缩蛋白为起始物,通过酶解/螯合等方式稳定生产了微量元素螯合物。通过评价不同酶解时间和不同金属盐条件下产物螯合率的变化,确定了最优工艺流程。制备的大豆蛋白肽-微量元素螯合物金属含量>14%,粗蛋白含量>28%,螯合率均高于98%,螯合纯度高。将产物通过形态学、红外光谱和扫描电镜进行表征,结果表明,不同金属盐的螯合作用导致大豆蛋白肽的表面形态有较大差异。红外光谱显示大豆蛋白肽的—COO键和N—H键均参与了与微量元素的结合,不同微量元素的红外图谱也不相同,其中铁对大豆蛋白肽的亲和能力最强。研究结果可以为不同金属盐与蛋白副产物的相互作用提供参考。
Organic chelated trace element supplements are usually a form that is easy to be absorbed by the body.In order to produce high-purity organic trace element chelates, this study used soybean protein concentrate as the starting material, and produced stable trace element chelates through enzymatic hydrolysis/chelation.Using chelation rate as the index, the changes in chelation rate under different enzymatic hydrolysis times and the presence of different metal salts were evaluated, and the optimal technological process was determined.The prepared soybean protein peptide-microelement chelate contained more than 14% metal and 28% crude protein, and the chelating rate was higher than 98%, indicating that chelate purity is high.The chelate product was characterized by morphology, infrared spectroscopy and scanning electron microscopy.The results showed that the chelate of different metal salts resulted in a large difference in the surface morphology of soybean protein peptides.The infrared spectroscopy showed that both the —COO bond and the N—H bond were involved in the binding of soybean protein peptides.The infrared spectra of different trace elements were also different, and iron had a strong affinity for soybean protein peptides.Taken together our results may provide a reference for the interaction between different metal salts and protein by-products.
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