陈嘉琪，张 珍^*，费莹莹，陈雪琴

（甘肃农业大学食品科学与工程学院，甘肃兰州 730070）

摘要：为探究羊骨多肽亚铁螯合物的最优制备工艺及结构的表征，本试验采用羊骨粉为原料，制备出羊骨多肽，并超滤分离得出螯合效果最好的肽段为0～3 KDa，再与FeCl₂进行螯合，得到羊骨多肽亚铁螯合物。以螯合率为指标，通过单因素与响应面试验，得到最优条件为反应的肽铁质量比为3∶1，底物浓度为30 mg/mL，pH为5.2，螯合时间为30 min，螯合温度为35 ℃，最终螯合率为78.00%。以羊骨多肽为参照，试验结果表明，定性检测确定了螯合物的形成，紫外光谱显示亚铁离子与多肽作用，红外光谱表明螯合位点为氨基，羟基和C＝O，扫描电镜可看出羊骨多肽与亚铁离子发生了吸附作用，结构紧密。通过氨基酸分析可得出，氨基酸组成符合胶原多肽的成分特征，螯合后天冬氨酸与谷氨酸含量增加显著。

关键词：羊骨；多肽亚铁螯合物；超滤分离；氨基酸分析；结构表征

中图分类号：TS251.9   文献标识码：A   文章编号：1674-506X（2021）05-0001-0008

Preparation Process Optimization and Structure Characterization of Sheep Bone Polypeptide Chelate with Ferrous Iron

CHEN Jia-qi, ZHANG Zhen^*, FEI Ying-ying, CHEN Xue-qin

（College of Food Science and Engineering, Gansu Agricultural University, Lanzhou Gansu 730070, China）

Abstract：In order to explore the optimal preparation technology and structure characterization of sheep bone polypeptide ferrous chelate,  this study used sheep bone powder as raw material to prepare sheep bone polypeptide, and ultrafiltration separation obtained the peptide with the best chelating effect of 0～3 kDa, and then chelated with FeCl₂ to obtain sheep bone polypeptide ferrous chelate. Using chelation rate as the index, the optimal reaction conditions were obtained by single factor and response surface tests: the mass ratio of Fe to the peptide was 3: 1, substrate concentration was 30 mg/mL,  pH was 5.2, chelating time was 30 min, chelating temperature was 35 ℃, and the final chelating rate was 78.00%. Using sheep bone polypeptide as a reference, the test results showed that the formation of chelate was determined by qualitative detection, UV spectrum showed that ferrous ions interact with the polypeptide, infrared spectrum showed that the chelating sites were amino, hydroxyl and C＝O, and scanning electron microscopy showed that the sheep bone polypeptide adsorbed ferrous ions and had a tight structure. The amino acid analysis showed that the amino acid composition was consistent with the composition characteristics of collagen polypeptide, and the contents of aspartic acid and glutamic acid increased significantly after chelation.

Keywords：sheep bone; ferrous chelate polypeptide; ultrafiltration separation; amino acid analysis; structural characterization

doi：10.3969/j.issn.1674-506X.2021.05-001

收稿日期：2021-03-24

基金项目：国家重点研发计划（2019YFC1606505）

作者简介：陈嘉琪（1993-），女，硕士研究生。研究方向：畜产品加工。

*通信作者

引文格式：陈嘉琪,张珍,费莹莹,等.羊骨多肽亚铁螯合物的制备工艺优化及结构表征[J].食品与发酵科技,2021,57(5):1-7,21.