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