米蛋白肽铁的螯合条件优化  

Optimal Conditions for Preparating Iron Chelate of Enzymic Hydrolysis Peptides from Rice Protein

作　　者：曹银娣[1] 陈巧云[2] 熊华[1] 李亮[1] 

机构地区：[1]南昌大学教育部食品科学重点实验室 [2]江西省轻工业研究所,江西南昌330040

出　　处：《食品与发酵工业》2007年第4期61-64,共4页Food and Fermentation Industries

基　　金：长江学者和创新团队发展计划(IRT0540);南昌市重点科技攻关项目

摘　　要：以米渣为蛋白肽原料,以FeSO4为铁源制备蛋白肽螯合铁。通过实验确定用复合胰蛋白酶进行限制性酶解,用酶量为1%,理想的酶解工艺条件:酶解温度50℃,固液比1∶5,pH为8,酶解时间4h;通过单因素实验和正交实验,采用氮气保护措施,确定了最佳螯合工艺条件:蛋白肽与亚铁盐的配体摩尔比为2∶1,pH为5.0,反应温度50℃,反应时间40min。可得到棕灰色粉末状蛋白肽螯合铁,螯合率为94.4%。Optimal conditions for preparating iron chelator of enzymic hydrolysis peptides from rice protein were investigated by chelating reactions between hydrolytic rice protein and ferrite. The results showed that the optimal conditions of enzymatic hydrolysis of rice dregs （the byproduct of syrup） were. parenzyme of 1%, enzymic hydrolysis temperature at 50℃, ratio of solid/ liquid at 1 ： 5, pH of enzymatic hydrolysis at 8. 0, duration of enzymatic hydrolysis for 4h, respectively. The optimal conditions for chelating iron chelate of enzymic hydrolysis peptides were showed as following, molar ratio of hydrolysis peptides and ferrite in 2 ： 1, pH at 5.0, chelating temperature at 50 ℃, duration of chelating reaction for 40 min. A grey iron chelate of enzymic hydrolysis peptides with a chelating ratio of 94.4% was obtained by nitrogen protected reaction.

关 键 词：米渣 酶解 螯合 蛋白肽铁 

分 类 号：TS201.2[轻工技术与工程—食品科学]