Food and Fermentation Industries >

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

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

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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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

Cite this article

SUN Chuanqiang , ZHANG Xinxue , LIU Jiasheng , LIU Fang , LU Zhihao , FU Shaowei , GU Ruizeng , LIU Wenying , HOU Juncai . Preparation and structure characterization of iron-chelating wheat oligopeptides[J]. Food and Fermentation Industries, 2023 , 49(9) : 194 -200 . DOI: 10.13995/j.cnki.11-1802/ts.030224

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