玉米低聚肽螯合铁(Ⅱ)的制备和结构表征  

Preparation and Structure Characterization of Iron(Ⅱ)-Chelating Corn Oligopeptides

作　　者：张新雪 卢知浩 刘家生 刘放 付少委 刘文颖 ZHANG Xinxue;LU Zhihao;LIU Jiasheng;LIU Fang;FU Shaowei;LIU Wenying(Beijing Engineering Research Center of Protein and Functional Peptides,China National Research Institute of Food and Fermentation Industries Co.,Ltd.,Beijing 100015,China;Guangdong Sino Nutri-food Biological Technology Co.,Ltd.,Dongguan 523122,China)

机构地区：[1]中国食品发酵工业研究院有限公司,北京市蛋白功能肽工程技术研究中心,北京100015 [2]广东中食营科生物科技有限公司,广东东莞523122

出　　处：《食品工业科技》2023年第4期243-251,共9页Science and Technology of Food Industry

基　　金：宁夏回族自治区重点研发计划项目(2021BEG02027);广东省重点领域研发计划项目(2019B020213001);北京市科技创新基地培育与发展工程专项(Z191100002819001)。

摘　　要：以玉米低聚肽和氯化亚铁为原料制备玉米低聚肽螯合铁(Ⅱ),以得率和螯合率评价螯合效果,通过单因素实验、响应面中心组合设计和验证实验确定最佳工艺。通过高效液相色谱仪(HPLC)测定玉米低聚肽螯合铁(Ⅱ)的氨基酸组成,并通过傅里叶变换红外光谱(FTIR)和扫描电镜(SEM)对玉米低聚肽螯合铁(Ⅱ)的结构进行表征。结果表明,玉米低聚肽螯合铁(Ⅱ)的最佳制备工艺为肽盐比5:1,pH7.0,螯合时间35 min,螯合温度65℃。此条件下,玉米低聚肽螯合铁(Ⅱ)的得率为46.59%±1.69%,铁(Ⅱ)的螯合率为51.75%±2.10%。玉米低聚肽螯合铁(Ⅱ)中必需氨基酸含量占比25.58%,相对分子质量小于1000 u的组分占比高达89.77%。FTIR结果表明,铁(Ⅱ)与玉米低聚肽末端羧基或氨基中的氮原子、氧原子形成配位键,从而形成螯合物;SEM结果显示,螯合后分子发生聚集,圆球状结构消失,说明成功生成了一种新型玉米低聚肽铁螯合物。Corn oligopeptides and ferrous chloride were used as raw materials to prepare iron(Ⅱ)-chelating wheat oligopeptides. The chelating effect was evaluated by yield and chelating rate, and the best process was studied by singlefactor, response surface centered design and verification experiments. The amino acid composition of iron(Ⅱ)-chelating corn oligopeptides was determined by high performance liquid chromatography(HPLC), the structural characteristics of corn oligopeptides before and after chelating were analyzed by Fourier transform infrared radiation(FT-IR) and scanning electron microscope(SEM). The results showed that the optimum preparation conditions of iron(Ⅱ)-chelating corn oligopeptides were as follows: Mass ratio between corn oligopeptides and ferrous chloride 5:1, pH7.0, chelating time35 min, and chelating temperature 65 ℃. Under the conditions, the yield was 46.59%±1.69% and the iron(Ⅱ) chelating rate was 51.75%±2.10%. The content of essential amino acids in iron(Ⅱ)-chelating corn oligopeptides accounted for 25.58%,and the components with relative molecular weight less than 1000 u accounted for as high as 89.77%. FTIR analysis results showed that iron(Ⅱ) formed coordination bonds with nitrogen and oxygen atoms in the terminal carboxyl or amino group of the corn oligopeptides to form iron(Ⅱ)-chelating corn oligopeptides. SEM results showed that after chelating the molecules aggregated and the spherical structure disappeared, indicating that a new type of iron(Ⅱ)-chelating corn oligopeptides was successfully formed.

关 键 词：玉米低聚肽 铁(Ⅱ) 螯合工艺 响应面试验 结构表征 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]