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玉米低聚肽螯合铁(II)的制备和结构表征
引用本文:张新雪,卢知浩,刘家生,刘放,付少委,刘文颖.玉米低聚肽螯合铁(II)的制备和结构表征[J].食品工业科技,2023,44(4):243-251.
作者姓名:张新雪  卢知浩  刘家生  刘放  付少委  刘文颖
作者单位: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 1000152.广东中食营科生物科技有限公司,广东东莞 523122
基金项目: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。

关 键 词:玉米低聚肽    铁(II)    螯合工艺    响应面试验    结构表征
收稿时间:2022-05-17

Preparation and Structure Characterization of Iron(II)-Chelating Corn Oligopeptides
ZHANG Xinxue,LU Zhihao,LIU Jiasheng,LIU Fang,FU Shaowei,LIU Wenying.Preparation and Structure Characterization of Iron(II)-Chelating Corn Oligopeptides[J].Science and Technology of Food Industry,2023,44(4):243-251.
Authors:ZHANG Xinxue  LU Zhihao  LIU Jiasheng  LIU Fang  FU Shaowei  LIU Wenying
Affiliation:1.Beijing Engineering Research Center of Protein and Functional Peptides, China National Research Institute of Food and Fermentation Industries Co., Ltd., Beijing 100015, China2.Guangdong Sino Nutri-food Biological Technology Co., Ltd., Dongguan 523122, China
Abstract: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 single-factor, 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 time 35 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.
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