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投稿时间：2016-10-18
投稿时间：2016-10-18
中文摘要: 利用保加利亚乳杆菌发酵大豆制得多肽，以亚硫酸铁为铁源，与多肽进行螯合制得多肽铁螯合物，并分析比 较大豆多肽和多肽铁螯合物抗氧化性以及利用红外光谱分析比较螯合前后结构变化。 通过单因素试验和正交试验，确 定最佳螯合工艺条件为：pH5.0，反应温度 45 ℃，时间 30 min，多肽与硫酸亚铁质量比 1 ∶ 2，此条件下螯合率为 56.67 %。 多肽铁螯合物抗氧化性强于大豆多肽，且两者抗氧化能力随着浓度增加而增加。红外光谱分析得知，大豆多肽与 Fe2+ 结合形成新型多肽铁螯合物。
Abstract:Soybean peptides were prepared from soybean through fermentation by Lactobacillus bulgaricus and then formed Fe-chelating peptides through chelating ferrous sulfate. The antioxidant activity of soybean peptides and Fe-chelating peptides were analyzed and the structure changes of both substances were compared by infra－ red spectrum analysis. The results confirmed through the single factor test and orthogonal test showed that the optimum chelating conditions were as follows： the pH value was 5.0， the reaction temperature was 45 ℃， the time was 30 min and the mass ratio of soybean peptides to ferrous sulfate was 1 ∶ 2. Under these conditions，the chelating ratio was 56.67 %. The antioxidant activity of Fe-chelating peptides were stronger than soybean pep－ tides and both antioxidant activity increased with concentration. A new chelate complex was formed through chelation of soybean peptides and Fe2+ shown by infra－red spectrum analysis.
文章编号：201715009 中图分类号： 文献标志码：A
基金项目:
| 作者 | 单位 |
| 李文军1，王帅2，汪建明1，乔长晟2，3，* | 1. 天津科技大学 食品营养与安全省部共建教育部重点实验室，天津 300457；2. 代谢控制发酵技术国家地方联合工程实验室，天津 300457；3. 天津北洋百川生物技术有限公司，天津 300457 |
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