酪蛋白酶解多肽-Fe^(2+)的制备及性质研究

探讨了以酪蛋白为原料,通过木瓜蛋白酶水解并经超滤分离酶解多肽的优化工艺,并对酶解多肽螯合氯化亚铁的性质进行了研究,从而为其在食品中作为铁强化剂的应用打下了基础。

This paper focuses on the preparation of the casein chelating Fe2+ by enzymatic method. First, casein was hydrolyzed by papain, followed by ultra-filtration of the hydrolyzate. At last, the chelating Fe2+ by EHC was investigated. The above research provided the essential information for the enzymatically hydrolyzed casein chelating Fe2+ as Fe additive for food industry.