Abstract
Peptides were prepared form enzymatic hydrolysis of whitmania pigra protein by composite enzyme(papain and flavorzyme) and then made to react with zinc sulfate heptahydrate under certain conditions to produce polypeptide-zinc chelates that qualitative analysis by sodium sulfide method . The structure of polypeptide-zinc chelates was preliminary research by UV, IR, Fluorescence, X diffraction analysis technology to polypeptide and polypeptide-zinc chelates. The results show that the pH of the reaction system,the mass ratio of polypeptide and zinc,the concentration of whitmania pigra polypeptide have a great influence on the reaction of whitmania pigra peptides and zinc sulfate heptahydrate; By comparing analysis the ultraviolet, infrared, fluorescence, X diffraction’s spectras of whitmania pigra polypeptides and polypeptide-zinc chelates, significant changes we found between the spectras, indicating the polypeptide structure produced a significant change after chelation reaction by adding zinc; Finally, according to the polypeptide and polypeptide-zinc chelate’s infrared spectrums and structure characteristic of metal-polypeptide chelates, a possible structure of whitmania pigra peptides-zinc chelates have been inferred.
Publication Date
5-28-2016
First Page
11
Last Page
15
DOI
10.13652/j.issn.1003-5788.2016.05.003
Recommended Citation
Qingrui, ZENG; Wenju, QIAN; Mengfan, WANG; Yu, ZHOU; Yuanyuan, CHEN; and Yaoping, HAN
(2016)
"Preparation and structure characterization of whitmania pigra polypeptide-zinc chelates,"
Food and Machinery: Vol. 32:
Iss.
5, Article 3.
DOI: 10.13652/j.issn.1003-5788.2016.05.003
Available at:
https://www.ifoodmm.cn/journal/vol32/iss5/3
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