冷榨花生粕蛋白多肽-亚铁螯合物制备工艺优化及结构分析

Optimization of Preparation Technology for Cold-Pressed Peanut Meal Albumen Polypeptide-Ferrous Chelator and Structure Analysis

以酶法水解冷榨花生粕蛋白质粉制备得到的花生多肽液(<3 000 u)为原料,以氯化亚铁为金属螯合剂,在单因素试验基础上,利用Box-Behnken响应面优化技术对多肽-亚铁螯合条件进行优化分析并获得最优螯合工艺参数,即多肽-亚铁质量比为4.31:1(g/g),螯合温度为25.4 C,螯合时间28.5 min和螯合pH 7.5,在此优化条件下,多肽-亚铁螯合率为(85.68±1.27)%(n=3),与模型预测值89.653 1%接近,偏差为4.64%。花生粕蛋白多肽-亚铁螯合物经紫外光谱和红外光谱分析发现,Fe^(2+)与多肽中的NH_2^+以及COO-形成共价配位键并形成稳定的共轭结构,是一种新型有机金属螯合物。

Peanut polypeptide liquid （ 〈 3 000 u） that prepared by enzymatic hydrolysis of peanut protein power from cold -pressed peanut meal （CPPM） was raw metarial and the ferrous chloride was metal chelator. The optimal chelate technological parameters was obtained after the the optimized analysis to the polypeptide - ferrous chelator by u- sing Box -Behnken response surface optimization technique based on single factor experiment, ie. , polypeptide -fer- rous mass ratio was 4.31 ： 1 （ g/g）, chelating temperature was 25.4 ℃, chelating time was 28.5 rain and chelating pH was 7.5. Under the optimization condition, the polypeptide - ferrous chelation rate was （85.68 ± 1.27） % （ n = 3 ）, which was well agreement with the model predicted value （ 89.653 1% ）, and the deviation between the confirmative re- sult and the predicted result was 4.64%. Through ultraviolet spectroscopy （UV） and infrared spectrometer（FT- IR） a- nalysis, peanut meal albumen polypeptide - ferrous chelate was found, the Fe2 ＋ and NH2 ＋in the polypeptide and COO - form covalence coordinate bond and form stable conjugated structure, which was a new -type organic metal -chelator.