• 食品化学 •

绿豆多肽锌螯合物的制备及其结构与体外消化的分析

1. （l.黑龙江八一农垦大学食品学院，黑龙江 大庆 163319；2.国家杂粮工程技术研究中心，黑龙江 大庆 163319）
• 出版日期:2020-02-25 发布日期:2020-03-02
• 基金资助:
黑龙江省自然科学基金项目（LH2019C054）；黑龙江省农垦总局农业技术试验示范专项（HNK135-05-01）； 黑龙江省博士后基金资助项目（LBH-Z15217）

Preparation, Structure and in Vitro Digestibility of Zinc-Chelating Mung Bean peptide

FU Tianxin, ZHANG Shu, SHENG Yanan, FENG Yuchao, WANG Changyuan

1. (l. College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China; 2. National Coarse Cereals Engineering Research Center, Daqing 163319, China)
• Online:2020-02-25 Published:2020-03-02

Abstract: In order to produce zinc supplements that can be easily digested and absorbed by the human body and to increase the added value of mung beans, zinc-chelating mung bean peptide was prepared in this experiment. Based on chelation efficiency, one-factor-at-a-time method and response surface methodology were jointly used to optimize the chelation process. Infrared spectroscopy, ultraviolet spectroscopy, scanning electron microscopy and X-ray diffraction analysis were used to compare the changes in the peptide before and after chelation; and the bioavailability of zinc ions in the peptide-zinc chelate was determined by in vitro simulated gastrointestinal digestion. The results showed that the optimal preparation conditions that provided maximum chelation efficiency of 52.19 mg/g were as follows: mass ratio of peptide to zinc 6.20:1, reaction temperature 50 ℃, reaction time 83 min, and pH 6.3. Spectroscopic analysis showed that the amino, carboxyl and amide groups of the peptide were involved in the reaction. Moreover, scanning electron microscopy and X-ray showed that the peptide and the chelate differed greatly in surface microstructure and crystallinity. In addition, in vitro simulated gastrointestinal digestion studies showed that the dialysis rate and solubility of zinc ions in the zinc-peptide chelate were significantly higher than those of inorganic zinc salts. To conclude, the new type of chelate has a great application potential due to the high bioavailability of zinc ions.