花生肽亚铁离子螯合物的制备工艺研究  

Study on the Preparation Process of Peanut Peptide Ferrous Ion Chelate

作　　者：慈傲特 王彪 何玮 CI Aote;WANG Biao;HE Wei(Department of Pharmacy,Anqing Medical and Pharmaceutical College,Anqing 246052,China)

机构地区：[1]安庆医药高等专科学校药学院,安徽安庆246052

出　　处：《食品安全导刊》2024年第4期130-134,138,共6页China Food Safety Magazine

基　　金：安徽省高校自然科学基金项目(KJ2020A0890)。

摘　　要：本研究以花生蛋白为原料,与FeCl_(2)·4H_(2)O反应制备花生肽亚铁螯合物,主要考察指标为亚铁离子螯合率,辅助考察指标为花生肽亚铁螯合物得率,在单因素实验基础上采用Box-Behnken响应面分析,考察pH值、温度、时间、肽铁质量比对螯合率的影响,从而得到花生肽亚铁离子螯合物的最佳制备工艺。结果表明,当pH值为7.0、螯合温度为35℃、螯合时间为30 min、肽铁质量比为4∶1时,螯合率最高,为65.09%。In this study,peanut peptide ferrous chelates were prepared by reacting peanut protein with FeCl_(2)·4H_(2)O,the main index was the ferrous ion chelating rate,and the auxiliary index was the yield of peanut peptide ferrous chelates.On the basis of the one-way experiments,Box-Behnken response surface analysis was used to investigate the effects of pH,temperature,time,and peptide-iron mass ratio on the chelating rate so as to screen the optimal process for the preparation of peanut peptide ferrous chelates.The optimal process for the preparation of ferrous ion chelates was selected.The results showed that when the pH value was 7.0,the chelating temperature was 35℃,the chelating time was 30 min,and the mass ratio of peptide to iron was 4∶1,the chelating rate was the highest,which was 65.09%.

关 键 词：花生肽 亚铁离子 螯合物 螯合率 

分 类 号：TS201.2[轻工技术与工程—食品科学]