芝麻蛋白肽亚铁螯合物的制备工艺优化

Optimization of preparation process of sesame protein peptide ferrous chelate

以芝麻蛋白为原料,螯合率和螯合物的产品得率为指标,在单因素实验基础上采用Box-Behnken响应面分析法,研究VC与亚铁盐质量比、肽铁质量比、pH值、时间、温度、乙醇用量对螯合反应的影响,从而优化芝麻蛋白肽亚铁螯合物的制备工艺。结果表明:最佳螯合反应条件为VC与亚铁盐的质量比0.2∶1、肽铁质量比3∶1、pH7.40、时间17 min、温度32℃、乙醇体积倍数为反应液体积的6倍。在此条件下,螯合率为72.36%,螯合物产物得率为44.09%。

In order to optimize the preparation process of sesame protein peptide ferrous chelate,taking sesame protein as raw material and chelating rate and chelating product yield as indicators,the effects of V C and ferrous salt mass ratio,peptide iron mass ratio,pH value,time,temperature and ethanol dosage on the chelation reaction were investigated.On the basis of single-factor experiments,Box-Behnken response surface analysis method was used to optimize the preparation process of ferrous protein chelating peptides.The optimal chelation reaction condition was:0.2:1 of the mass ratio of V C to ferrous salt,3:1 of the mass ratio of peptide to iron,7.40 of pH,17min of time,32℃of temperature,and 6:1 of the volumetric ratio of ethanol to the reaction liquid.Under these conditions,the chelation rate was 72.36%,and the chelate product yield was 44.09%.