Effects of Different Factors on Chelating Activity of Casein Enzymatic Hydrolysate with Ferrous Salt

Abstract

Abstract: This study explored the effects of the kinds of ferrous salts,hydrolysis time,co-incubation time,mass ratio,reaction pH and temperature on the chelating activity of casein hydrolysate with ferrous salt,in order to prepare some basic data for preparation of a product rich in bio-iron.Peptides produced by enzyme hydrolysis of casein reacted with Fe2+.Results showed that the chelating activity of FeSO4 with casein hydrolysate was significantly higher than that of(NH4)2Fe(SO4)2 and FeCl2(p <0.05).The chelating activity of casein hydrolysate obtained at different hydrolysis time differed,and when hydrolysis time 7 h was the best.When the co-incubation time of casein hydrolysate and FeSO4,mass ratio,reaction pH and temperature were 10 min,1:2,6.0 and 40 ℃ respectively,the chelating effect was optimum.

Key words: casein, enzymatic hydrolysate, ferrous, chelate

MAO Xue-Ying, LI Ming, LI Min, XU Shi-Ping, XU Cheng-Cai, GU Jun-Nan, REN Fa-Zheng, LIU Kun-Xiao. Effects of Different Factors on Chelating Activity of Casein Enzymatic Hydrolysate with Ferrous Salt[J]. FOOD SCIENCE, 2008, 29(5): 145-148.

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Effects of Different Factors on Chelating Activity of Casein Enzymatic Hydrolysate with Ferrous Salt

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