豌豆低聚肽硒螯合物制备及结构特征研究

Preparation and structure characterization of selenium-chelating pea oligopeptides

以豌豆低聚肽和亚硒酸钠为原料,采用正交法研究了制备豌豆低聚肽硒螯合物的最佳工艺,结果表明,在温度为80℃,豌豆低聚肽质量浓度为50 g/L,肽盐质量比为2∶1,pH=9时,螯合30 min,产物得率为27. 87%,螯合率为57. 23%。通过紫外全波长扫描、扫描电镜、傅里叶红外光谱分析豌豆低聚肽螯合前后结构特征变化,定性结果表明,螯合前后物质的结构发生了变化,对光吸收性能加强,硒离子与低聚肽中NH2+以及—COO—形成配位键。

Pea oligopeptides and sodium selenite were used as raw materials,the best process for preparing selenium-chelating pea oligopeptides was studied by using orthogonal methods.The results showed that when chelating at 80℃for 30 min,with 5%pea oligopeptides and an oligopeptide to salt mass ratio 2∶1 and at pH=9,the yield and the chelating rate were 27.87%and 57.23%,respectively.The structural characteristics of pea oligopeptides were analyzed by ultraviolet full wavelength scanning(UV),scanning electron microscopy,and infrared radiation(IR).The results showed that the structure of the chelating substances changed before and after chelation,and the optical absorption properties were enhanced.The coordination bonds between selenium ions and NH^2+and-COO-in oligopeptides were formed.