河蚬多肽螯合亚铁的制备工艺研究
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摘要
以河蚬肉为原料制备河蚬多肽,探讨河蚬多肽与亚铁离子螯合的最佳工艺条件。在单因素实验的基础上,采用响应面分析法对河蚬多肽螯合亚铁离子的工艺条件进行优化,确定最佳的螯合工艺条件为p H6.0,多肽与亚铁离子质量比1.5∶1,螯合时间41 min,螯合温度31℃,螯合率预测值为82.40%,实测值为81.63%。红外光谱分析表明,多肽中的氨基和羧基均参与了螯合反应。本研究拓宽了河蚬的加工利用途径,并为多肽螯合亚铁的开发应用提供理论基础。
Taking Corbicula fluminea meat as materials,the optimal conditions of peptides from Corbicula fluminea meat chelated with ferrous ions were researched.On the basis of single factor experiment,the best chelation technology of Corbicula fluminea peptides were optimized by response surface methodology. The optimal chelation parameter were as follows: p H6.0,Corbicula fluminea peptides/ferrous ions ratio( 1.5 ∶ 1,mg/mg),reaction time 41 minute and reaction temperature 31 ℃,and under these conditions,the predicted chelation rate was 82.40% while the actual chelation rate was 81.63%. Both amino and carboxyl groups were involved in the complex by infrared spectroscopic analysis. The research would wide the way to process and utilize Corbicula fluminea,and provide a certain theoretical basis for the development and application of peptides chelated ferrous ions.
Taking Corbicula fluminea meat as materials,the optimal conditions of peptides from Corbicula fluminea meat chelated with ferrous ions were researched.On the basis of single factor experiment,the best chelation technology of Corbicula fluminea peptides were optimized by response surface methodology. The optimal chelation parameter were as follows: p H6.0,Corbicula fluminea peptides/ferrous ions ratio( 1.5 ∶ 1,mg/mg),reaction time 41 minute and reaction temperature 31 ℃,and under these conditions,the predicted chelation rate was 82.40% while the actual chelation rate was 81.63%. Both amino and carboxyl groups were involved in the complex by infrared spectroscopic analysis. The research would wide the way to process and utilize Corbicula fluminea,and provide a certain theoretical basis for the development and application of peptides chelated ferrous ions.
引文
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[12]陆剑锋,孟昌伟,李进,等.斑点叉尾鮰鱼骨胶原多肽螯合钙的制备及其特征[J].水产学报,2012,36(2):314-319.
[13]付文雯,马美湖,蔡朝霞.牛骨蛋白酶解制取肽钙的研究进展[J].食品与发酵科技,2009,45(1):1-5.
[14]夏光华,申铉日,酒志强.罗非鱼皮胶原蛋白小肽螯合钙的制备、鉴定及抗氧化研究[J].食品科技,2013,38(6):242-246.
[15]杨燊,邓尚贵,秦小明.低值鱼蛋白多肽-钙螯合物的制备和抗氧化、抗菌活性研究[J].食品科学,2008,29(1):202-206.
[2]曹银娣,陈巧云,熊华,等.米蛋白肽铁的螯合条件优化[J].食品与发酵工业,2007,33(4):61-64.
[3]张亚丽,徐忠.多肽微量元素络合物食品添加剂的制备工艺研究[J].化学与粘合,2004(3):130-133.
[4]邓尚贵,杨桑,秦小明.低值鱼蛋白多肽-铁(Ⅱ)螯合物的酶解制备及其抗氧化、抗菌活性[J].食品科学,2006,26(4):54-58.
[5]郑炯,汪学荣,阚建全.血红蛋白多肽螯合铁的抗贫血功能研究[J].食品工业科技,2009,30(10):312-313,304.
[6]Mimura E C,BreganóJ W,Dichi J B,et al.Comparison of ferrous sulfate and ferrous glycinate chelate for the treatment of iron deficiency anemia in gastrectomized patients[J].Nutrition,2008,24(7-8):663-668.
[7]Maria Kapsokefalou,Dennis D Miller.Iron speciation in intestinal contents of rats fed meals composed of meat and nonmeat sources of protein and fat[J].Food Chemistry,1995,52(1):47-56.
[8]刘晶晶,汤会芳,郭芝琳,等.河蚬肉抗氧化肽的分离及活性研究[J].食品工业科技,2016,37(4):169-172.
[9]宁正祥.食品成分分析手册[M].北京:中国轻工业出版社,1998.
[10]高素蕴,潘思轶,郭康权.大豆分离蛋白水解物螯合锌(II)的合成与制备[J].食品科学,2003,24(10):117-120.
[11]邱冬玲,胡长利,崔建云.丝素肽与锌螯合工艺条件的研究[J].食品研究与开发,2008,29(7):38-42.
[12]陆剑锋,孟昌伟,李进,等.斑点叉尾鮰鱼骨胶原多肽螯合钙的制备及其特征[J].水产学报,2012,36(2):314-319.
[13]付文雯,马美湖,蔡朝霞.牛骨蛋白酶解制取肽钙的研究进展[J].食品与发酵科技,2009,45(1):1-5.
[14]夏光华,申铉日,酒志强.罗非鱼皮胶原蛋白小肽螯合钙的制备、鉴定及抗氧化研究[J].食品科技,2013,38(6):242-246.
[15]杨燊,邓尚贵,秦小明.低值鱼蛋白多肽-钙螯合物的制备和抗氧化、抗菌活性研究[J].食品科学,2008,29(1):202-206.