摘要
以乌鸡为原料制备乌鸡低聚肽铁配合物,以分子量分布和铁含量为指标,对乌鸡低聚肽铁配合物的热稳定性、酸碱稳定性和消化稳定性进行了考察。结果表明：在温度为20~80℃时,乌鸡低聚肽铁配合物各个分子量区间的比例变化不超过2%,配合物的铁含量无显著性差异;在pH为3~9时,分子质量小于1 000 u的总含量略有升高,但升高不到6%,铁含量有所降低,但在广泛的pH范围内仍然有58.4%以上的铁含量;乌鸡低聚肽铁配合物经过蛋白酶消化后,分子质量小于1 000 u的总含量略有升高,但升高不到8%,经过胃蛋白酶消化和胰蛋白酶共同消化后,仍然有37.6%的铁含量。这说明乌鸡低聚肽铁配合物具有一定的热稳定性、pH稳定性以及消化稳定性。
Iron-chelating black-bone silky fowl oligopeptides （BSFP-Fe） were prepared by using black-bone silk- y fowl as raw material. Taking molecular weight distribution and iron content as indicators, the effects of temperature, pH and in vitro simulated gastrointestinal digestion on the stability of BSFP-Fe were investigated. Results showed that the change of the molecular weight distribution ranges did not exceed 2% and the iron content of BSFP-Fe showed no significant difference under the conditions of temperature 20 - 80℃. Under the conditions of pH 3 - 9, the molecular weights below 1000 u of BSFP-Fe were slightly elevated, but the content did not exceed 6%. The iron content of BSFP-Fe decreased, but was still higher than 58.4%. After digested by proteases, the molecular weights below 1000 u of BSFP-Fe were slightly elevated, but the content did not exceed 8%. After digested by pepsin and trypsin togeth- er, the iron content of BSFP-Fe was 37.6%. The results indicated that BSFP-Fe had certain thermal stability, pH stability and digestion stability.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2014年第10期1-5,共5页
Food and Fermentation Industries
基金
国家十二五科技支撑项目(2012BAD33B04-02)
国家高技术研究发展计划(863计划)项目(2013AA102205-02)
北京市科委农村中心国家现代农业科技城成果惠民科技示范工程项目(Z131100003113010)
科技北京百名领军人才培养工程项目(Z131110000513026)
关键词
乌鸡低聚肽
肽铁配合物
热处理
PH值
消化模式
稳定性
black-bone silky fowl oligopeptides, iron-chelating peptides,heat treatment,pH,digestion mode, stabili- ty
