Food and Fermentation Industries

Preparation and infrared spectrum identification of black-bone silky fowl oligopeptide-iron(Ⅱ) chelates

  • SONG Sha-sha ,
  • GAO Fei ,
  • REN Di-feng ,
  • LI Chen-yue ,
  • LU Jun ,
  • GU Rui-zeng ,
  • CAI Mu-yi
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Online published: 2013-06-25

Abstract

Silky fowl oligopeptides and FeCl2 were used as raw materials.The chelating ratio of iron and the yield of the peptide-iron(Ⅱ) chelate were measured to assess the chelating reaction.The structure of the chelate was analyzed by the method of Fourier infrared spectrum.The result of orthogonal experiment showed that the optimal condition of the chelating reaction was as follows: the concentration of black-bone silky fowl oligopeptides was 4%;the mass ratio of oligopeptides to FeCl2·4H2O was 5∶ 1,and the pH value was 4.Under the optimal chelating conditions,the chelated iron ratio reached(84.76±0.12)%,and the productive index of the peptide-iron(Ⅱ) chelate was(40.27±0.15)%.The result of infrared spectral analysis revealed that the ferrous ions were chelated with NH2+ and COO-groups of black-bone silky fowl oligopeptides,suggesting the formation of a new kind of peptide-iron(Ⅱ) chelate.

Cite this article

SONG Sha-sha , GAO Fei , REN Di-feng , LI Chen-yue , LU Jun , GU Rui-zeng , CAI Mu-yi . Preparation and infrared spectrum identification of black-bone silky fowl oligopeptide-iron(Ⅱ) chelates[J]. Food and Fermentation Industries, 2013 , 39(06) : 13 -17 . DOI: 10.13995/j.cnki.11-1802/ts.2013.06.021

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