水解酪蛋白铁的制备及其稳定性的研究

Investigation on Preparation and Stability of Iron Casein Hydrolysate

酶水解法制备酪蛋白铁的最造条件为：酪蛋白溶液15％，PH值为8．0，水解温度50℃，水解时间3h，加酶量1：60，加入FeSO4和乙醇混和液，由此制得水解酪蛋白铁，每克酪蛋白中总铁量为14.80mg，其结合铁占82.64％。在pH值为70～2.0之间，60～100℃加热处理，在无机磷酸盐存在的条件下，不会使酪蛋白铁结合铁游离。由体外模拟消化实验可知，在胃液环境下，可以增加酪蛋白铁结合铁量，且在胃内不被降解；在小肠液环境下，随着酪蛋白和肽段降解成氨基酸，酪蛋白铁中的结合铁游离出来，然后被小肠吸收。水解酪蛋白铁是一种较稳定的对肠胃无刺激性作用的补铁剂。

Iron casein hydrolysate (ICH) was prepared with the optimized parameters: 15 % casein so-lution, pH = 8.0, hydrolysis temperature 50℃, time 3 h, the ratio of trypsin 1∶60 and FeSO4 addition17 mg/g. Total iron in ICH was determined as 14. 8 mg/g, in which binding added iron accounted for82. 64 %. No release of iron was found from ICH between pH = 2.0 ~7. 0, or after neat treatment at60 ~ 100℃:, or in the presence of inorganic phosphate. In modeling ingestion, no iron release was observed in the conditions of simulating gastric juice. In contrast, an increased iron was free from ICH inthe environmental of intestinal juice. ICH was a potential iron fortifier with stability and without stim-ulation to stomach and intestine.