Food and Fermentation Industries >

2019 , Vol. 45 >Issue 3: 28 - 33

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.015777

Preparation and structure characterization of selenium-chelatingpea oligopeptides

  • QIN Xiuyuan ,
  • LIU Wenying ,
  • CHEN Licheng ,
  • LIU Qi ,
  • LU Jun ,
  • GU Ruizeng ,
  • CAI Muyi ,
  • ZHANG Chunle
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  • 1 (Beijing Engineering Research Center of Protein and Functional Peptides,China National Research Institute of Food andFermentation Industries,Beijing 100015,China)
    2 (Guangdong Sino Nutri-food Biological Technology Co., Ltd, Dongguan 523122, China)

Received date: 2017-09-14

  Online published: 2019-03-11

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Abstract

Pea oligopeptides and sodium selenite were used as raw materials, the best process for preparing selenium-chelating pea oligopeptides was studied by using orthogonal methods. The results showed that when chelating at 80 ℃ for 30 min, with 5% pea oligopeptides and an oligopeptide to salt mass ratio 2∶1 and at pH=9, the yield and the chelating rate were 27.87% and 57.23%, respectively. The structural characteristics of pea oligopeptides were analyzed by ultraviolet full wavelength scanning (UV), scanning electron microscopy, and infrared radiation (IR). The results showed that the structure of the chelating substances changed before and after chelation, and the optical absorption properties were enhanced. The coordination bonds between selenium ions and NH2+ and —COO— in oligopeptides were formed.

Key words： pea oligopeptides; selenium; chelate; orthogonal method

Cite this article

QIN Xiuyuan , LIU Wenying , CHEN Licheng , LIU Qi , LU Jun , GU Ruizeng , CAI Muyi , ZHANG Chunle . Preparation and structure characterization of selenium-chelatingpea oligopeptides[J]. Food and Fermentation Industries, 2019 , 45(3) : 28 -33 . DOI: 10.13995/j.cnki.11-1802/ts.015777

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