食品科学 ›› 2020, Vol. 41 ›› Issue (4): 59-66.doi: 10.7506/spkx1002-6630-20190710-137

• 食品化学 • 上一篇    下一篇

绿豆多肽锌螯合物的制备及其结构与体外消化的分析

富天昕,张舒,盛亚男,冯玉超,王长远   

  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

摘要: 为生产易被人体消化吸收的锌补充剂,提高绿豆的附加值,本实验将绿豆多肽与锌进行螯合,以螯合能力为指标,采用单因素与响应面结合的方法,对螯合工艺进行优化;运用傅里叶红外光谱、紫外光谱、扫描电镜、X-射线衍射等方法比较螯合前后结构的变化;并利用体外模拟胃肠道消化测定肽锌螯合物中锌离子的生物利用率。结果表明:制备肽锌螯合物的最佳条件为肽锌质量比6.20∶1、反应温度50 ℃、反应时间83 min、反应pH 6.3,在此条件下螯合率达到52.19 mg/g;光谱分析表明,多肽的氨基、羧基与酰胺基参与了反应;扫描电镜、X-射线衍射显示多肽与螯合物在表面微观结构和结晶程度上均有较大改变;体外模拟胃肠道消化研究表明肽锌螯合物中锌离子的溶解率和透析率均显著高于无机锌盐。实验综合表明生成了一种新型螯合物,且螯合物锌离子的生物利用率较高,具有潜在的应用意义。

关键词: 绿豆多肽, 锌, 螯合物, 结构表征, 锌利用率

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.

Key words: mung bean peptide, zinc, chelate, structural characterization, zinc utilization rate

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