不同因素对酪蛋白酶解产物螯合亚铁盐能力的影响  

Effects of Different Factors on Chelating Activity of Casein Enzymatic Hydrolysate with Ferrous Salt

作　　者：毛学英[1] 李明[1] 李敏[1] 徐世平[1] 许成才[1] 谷俊男[1] 任发政[1] 刘坤晓[2] 

机构地区：[1]中国农业大学食品科学与营养工程学院,教育部-北京市功能乳品重点实验室,北京100083 [2]北方交通大学附属中学,北京100081

出　　处：《食品科学》2008年第5期145-148,共4页Food Science

基　　金：国家“863”计划项目(2008AA10Z320);国家科技支撑计划项目(2006BAD04A06)

摘　　要：本研究以干酪素酪蛋白为原料,对影响酪蛋白酶解产物螯合Fe2+反应的因素进行了初步研究,为获得高效生物补铁剂以预防缺铁性贫血提供理论依据。研究表明,FeSO4与酪蛋白酶解产物的螯合能力显著高于(NH4)2Fe(SO4)2或FeCl2与酪蛋白酶解产物的螯合能力(p<0.05);不同酶解时间获得的酪蛋白酶解产物与FeSO4的螯合能力不同,7h时获得的酶解产物螯合FeSO4的能力最强;当酪蛋白酶解产物与FeSO4共同作用10min、硫酸亚铁与酪蛋白酶解产物的质量比为1:2、反应体系pH为6.0,反应温度为40℃时螯合效果较好。This study explored the effects of the kinds of ferrous salts, hydrolysis time, co-incubation time, mass ratio, reaction pH and temperature on the chelating activity of casein hydrolysate with ferrous salt, in order to prepare some basic data for preparation of a product rich in bio-iron. Peptides produced by enzyme hydrolysis of casein reacted with Fe2＋. Results showed that the chelating activity of FeSO4 with casein hydrolysate was significantly higher than that of （NH4）2Fe（SO4）2 and FeC12 （p 〈 0.05）. The chelating activity of casein hydrolysate obtained at different hydrolysis time differed, and when hydrolysis time 7 h was the best. When the co-incubation time of casein hydrolysate and FeSO4, mass ratio, reaction pH and temperature were 10min, 1：2, 6.0 and 40 ℃ respectively, the chelating effect was optimum.

关 键 词：酪蛋白 酶解产物 亚铁 螯合 

分 类 号：TS201.21[轻工技术与工程—食品科学]