鸡血球肽螯合铁的结构表征及其稳定性研究  

Structural Characterization and Stability Study of Iron-Chelating Peptides from Chicken Blood

作　　者：石景 邹烨 马晶晶[2,3,4] 杨彪 王道营 徐为民 杨静[2,3,4] SHI Jing;ZOU Ye;MA Jingjing;YANG Biao;WANG Daoying;XU Weimin;YANG Jing(College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China;Jiangsu Provincial Key Laboratory of Food Quality and Safety,A National Key Laboratory Training Base Jointly Established by the Ministry and the Province,Nanjing 210014,China;Institute of Agricultural Products Processing,Jiangsu Academy of Agricultural Science,Nanjing 210014,China;Key Laboratory of Agricultural Products Cold Chain Logistics Technology,Ministry of Agriculture and Rural Affairs,Nanjing 210014,China)

机构地区：[1]南京农业大学食品科技学院,江苏南京210095 [2]省部共建国家重点实验室培育基地江苏省食品质量安全重点实验室,江苏南京210014 [3]江苏省农业科学院农产品加工研究所,江苏南京210014 [4]农业农村部农产品冷链物流技术重点实验室,江苏南京210014

出　　处：《食品工业科技》2023年第19期427-432,共6页Science and Technology of Food Industry

基　　金：江苏省自然科学基金青年科学基金项目(BK20210160);国家现代农业产业技术体系资助(CARS-41)。

摘　　要：为了评估鸡血用于膳食铁补充剂的潜力,本文以鸡血和氯化亚铁为原料制备了鸡血球肽螯合铁,采用扫描电镜及差示扫描量热对其结构进行表征,分析了其在不同温度(30~80℃)及pH(2~9)下的稳定性,并对其体外稳定性进行了探讨。结果表明鸡血球肽和铁结合生成一种新的肽铁螯合物。该螯合物具有良好的热稳定性(铁保留率73.76%以上)并耐酸碱。经体外模拟消化发现,鸡血球肽螯合铁的消化稳定性(铁保留率为86.01%)优于硫酸亚铁和葡萄糖酸亚铁。此外,在1%植酸、1%草酸和8%膳食纤维这三种膳食因素的影响下,鸡血球肽螯合铁显示出比硫酸亚铁和葡萄糖酸亚铁更好的生物可及性。To evaluate the potential of chicken blood for dietary iron supplementation,chicken blood and ferrous chloride were used as raw materials to prepare iron-chelating peptides from chicken blood in this paper.The structure of iron-chelating peptides from chicken blood was characterized by scanning electron microscopy and differential scanning calorimetry.The stability of iron-chelating peptides from chicken blood was analyzed at different temperatures(30~80℃)and pH(2~9),and its in vitro stability was also discussed.The study confirmed that it had good thermal stability(iron retention rate above 73.76%)and acid and alkali resistance.The digestive stability of iron-chelating peptides from chicken blood(iron retention of 86.01%)was found to be better than that of ferrous sulfate and ferrous gluconate by simulated digestion in vitro.In addition,under the influence of three dietary factors,namely 1%phytic acid,1%oxalic acid,and 8%dietary fiber,iron-chelating peptides from chicken blood showed better bioaccessibility than ferrous sulfate and ferrous gluconate.

关 键 词：鸡血球肽螯合 热稳定性 体外模拟消化 生物利用度 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]