花生肽亚铁螯合物的制备工艺优化及结构特性研究

Study on preparation process optimization and structural characteristics of peanut peptide ferrous chelate

中文关键词:  花生肽  肽铁螯合物  螯合优化  结构表征

英文关键词:peanut peptide  peptide iron chelate  chelation optimization  structural characterization

中文摘要:

      目的 优化花生肽亚铁螯合物的制备工艺并研究其结构特性。方法 采用超声辅助双酶酶解, 考察肽铁质量比、pH、螯合温度和时间对螯合率的影响, 并采用紫外、红外、荧光光谱及扫描电镜分析花生肽螯合前后空间结构及表观形态变化。结果 超声条件下碱性酶与风味酶复配能显著提高花生肽的亚铁离子螯合率; 得到螯合率最佳的反应条件为肽铁质量比3.2:1、温度38℃、pH为8.0、时间30 min, 亚铁螯合率可达67.1%; 光谱分析表明, 花生肽段所含的氨基与羧基参与螯合反应, 使其空间结构发生改变; 扫描电镜结果显示花生肽由平滑的片状结构转变为密集的球状结构。结论 得到了花生肽亚铁螯合物的最优制备工艺并确定其螯合位点, 本研究不仅能提高花生粕的经济价值, 还有利于促进新型铁制剂的开发。

英文摘要:

      Objective To optimize the preparation process of peanut peptide ferrous chelate and study its structural characteristics. Methods Ultrasonic assisted double enzyme hydrolysis was used to investigate the effects of peptide iron mass ratio, pH, chelation temperature and time on chelation rate. The changes of spatial structure and apparent morphology of peanut peptide before and after chelation were analyzed by ultraviolet, infrared, fluorescence spectrum and scanning electron microscope. Results Under ultrasonic condition, the combination of alkaline enzyme and flavor enzyme could significantly improve the ferrous ion chelation rate of peanut peptide. The optimum reaction conditions for chelation rate were peptide iron mass ratio 3.2:1, temperature 38℃, pH 8.0, time 30 min, and ferrous chelation rate was 67.1%. The analysis of spectra showed that the amino and carboxyl groups in peanut peptide participate in chelation reaction, which changed its spatial structure. Scanning electron microscopy showed that peanut peptides changed from smooth sheet structure to dense spherical structure. Conclusion The optimal preparation process of peanut peptide ferrous chelate has been obtained and its chelating sites have been determined. This study can not only improve the economic value of peanut meal, but also promote the development of new iron supplements.