Abstract:

The preparation of isomaltooligosaccharide-iron complex from isomaltooligosaccharide and FeCl3 by pH control
was optimized based on iron content, yield and reaction time. The formation and evolution of isomaltooligosaccharideiron
complex were elucidated by particle size, zeta potential, polydispersity and conductivity of reaction products under the
optimal conditions. FTIR spectroscopy and differential thermal analysis were used to confirm the products. Results showed
that when pH control for the reaction process was 11.5 with an initial pH of 12.1, the obtained product contained 43.16%
iron with a yield of 96.35% and the reaction time was shortened to 1 h. Compared to the condition without pH control (iron
content of 37.14%, reaction time of 2.7 h), the iron content was increased by 16.21% and the reaction time was shortened
by 62.96%. The chelating reaction occurred between Isomaltooligosaccharide and Fe3+. The optimal process has high
application potential.

Key words: isomaltooligosaccharide-iron complex, preparation, pH, process control, optimization