Preparation Process Optimization of Soy Peptides-Zinc Chelate and Its Structural Characterization
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摘要: 本文通过Alcalase酶水解大豆分离蛋白制备大豆多肽,并将大豆多肽与ZnCl2进行螯合反应制备多肽-锌螯合物。以锌螯合能力为指标,通过单因素实验及正交试验,确定大豆多肽锌螯合物的最佳工艺条件为:反应温度75 ℃,pH5.5以及ZnCl2溶液浓度为450 μmol/L,此条件下大豆多肽的锌螯合能力为(26.96±1.22) mg/g。紫外光谱和傅利叶红外光谱表明,锌离子可以与多肽中的羧基、氨基和肽键结合,从而形成大豆多肽锌螯合物。荧光光谱、扫描电子显微镜和Zeta电位的结果表明,与锌离子的螯合使得多肽发生分子内和分子间的折叠与聚集。 大豆多肽-锌螯合物为开发新型补锌制剂提供了新的研究思路和理论依据。Abstract: In this paper, soy protein isolate was hydrolyzed by alcalase to prepare soy peptides, and the peptides were chelated with ZnCl2 to prepare peptides-zinc chelate. Using zinc-chelating capacity as an indicator, the combination of single factor experiments and orthogonal experiments was used to optimize the chelation process. The optimal condition was determined as zinc concentration of 450 μmol/L at 75℃ and pH5.5.The zinc-chelating capacity of soy peptides was (26.96±1.22) mg/g in the optimal condition. The results of ultra-violet spectroscopy and Fourier transform infrared spectra synthetically indicated that zinc could be binding by carboxyl and amino group in peptides, thus forming soy peptides-zinc chelate. The results of fluorescence spectroscopy, scanning electron microscope and zeta potential showed that intramolecular and intermolecular folding and aggregation occurred during the formation of the chelation. The soypetides-zinc chelate would provide a new idea and theoretical basis for the development of new zinc supplements.
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Keywords:
- soy peptides /
- zinc /
- chelation /
- structure characterization
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