Back to Search Start Over

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

Authors :
Xinxue ZHANG
Zhihao LU
Jiasheng LIU
Fang LIU
Shaowei FU
Wenying LIU
Source :
Shipin gongye ke-ji, Vol 44, Iss 4, Pp 243-251 (2023)
Publication Year :
2023
Publisher :
The editorial department of Science and Technology of Food Industry, 2023.

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.

Details

Language :
Chinese
ISSN :
10020306
Volume :
44
Issue :
4
Database :
Directory of Open Access Journals
Journal :
Shipin gongye ke-ji
Publication Type :
Academic Journal
Accession number :
edsdoj.9eb4fe9847904684b62dc893d463f9cf
Document Type :
article
Full Text :
https://doi.org/10.13386/j.issn1002-0306.2022050157