林蛙骨肉多肽螯合铁的制备及表征  

Preparation and Characteristics of Iron Chelated with Bone-Meat Polypeptide from Rana Chensinensis

作　　者：关爽 葛广财 任梦柔 王广[2] 卢静 GUAN Shuang;GE Guangcai;REN Mengrou;WANG Guang;LU Jing(College of Food Science and Engineering,Jilin University,Changchun 130062,China;Laboratory Management Office,Jilin University,Changchun 130062,China)

机构地区：[1]吉林大学食品科学与工程学院,吉林长春130062 [2]吉林大学实验室管理处,吉林长春130062

出　　处：《食品科技》2022年第6期167-174,共8页Food Science and Technology

基　　金：吉林省科技厅重点科技研发项目(20180201053NY)。

摘　　要：林蛙是东北的珍贵蛙种,但多年来对林蛙的开发利用主要集中在林蛙油上,对林蛙残体深加工和副产品高值化利用相对不足。为了有效利用林蛙资源,以林蛙残体和无机铁原为原料,通过单因素实验以及正交实验,确定使用木瓜蛋白酶作为林蛙骨肉的水解酶,氯化亚铁作为无机铁原,异丙醇作为醇降试剂,探究并验证林蛙骨肉多肽螯合铁的最佳制备工艺;并通过BCA法、红外光谱和紫外光谱对多肽螯合铁进行理化性质研究。结果表明:林蛙骨肉多肽酶解液和氯化亚铁形成了新的螯合物。Rana chensinensis is a valuable frog species in northeast China,but over the years,the exploitation of Rana chensinensis has mainly focused on its oil,and the deep processing of Rana chensinensis residues and the high value utilization of by-products are relatively insufficient.In order to effectively utilize Rana chensinensis resources,this paper explores the best preparation process of iron chelate from Rana chensinensis bone flesh peptide by using Rana chensinensis residues and inorganic iron as raw materials through single-factor experiment and orthogonal test.And the best preparation process of iron chelate from Rana chensinensis bone flesh peptide was investigated and verified by using papain as the hydrolytic enzyme of Rana chensinensis bone flesh and isopropyl alcohol as the alcohol reduction reagent.The physicochemical properties of iron peptide chelate were also investigated by BCA method,IR spectroscopy and UV spectroscopy.The results showed that a new chelate was formed between the enzymatic digestion of Rana chensinensis bone flesh peptide and ferrous chloride.

关 键 词：骨肉多肽 螯合铁 制备 表征 

分 类 号：TS201.3[轻工技术与工程—食品科学]