Preparation of iron-chelating peptides from Zanthoxylum Bungeanum seed protein using enzymatic hydrolysis

Authors

YUAN Hong, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, Shaanxi 710119, China
CHAI Liqin, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, Shaanxi 710119, China
QUAN Li, Xi’an Libang Zhaoxin Biotechnology Co., Ltd., Xi’an, Shaanxi 710077, China
WANG Lixia, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, Shaanxi 710119, China
TIAN Chengrui, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, Shaanxi 710119, China
WANG Xiaoyu, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, Shaanxi 710119, China

Abstract

Zanthoxylum bungeanum seed protein was hydrolyzed with different proteases, and the optimal protease was screened based on the hydrolysis degree and iron-chelating ability of hydrolysates, then iron-chelating peptides were prepared by the optimal protease. Single factor method and response surface methodology based on Box-Behnken design using four factors and three levels were carried out to optimize the conditions of Zanthoxylum bungeanum seed iron-chelating peptide, and the effects, including substrate concentration, enzyme/substrate ratio, hydrolysis pH, temperature, time on iron-chelating ability of hydrolysate were studied. The results indicated alcalase proteases was the optimal protease to prepare iron-chelating peptides from Zanthoxylum bungeanum seed protein. The optimal hydrolysis conditions were as followed: the substrate concentration 27.70 mg/mL, enzyme concentration 0.09 mg/mL, pH 10.47, hydrolysis temperature 65 ℃ and time 2.5 h. Based on this condition, the hydrolysate performed higher iron-chelating ability and degree of hydrolysis, which were 585.66 mg EDTA/g·Protein and 7.23% respectively.

Publication Date

10-28-2017

First Page

163

Last Page

168,173

DOI

10.13652/j.issn.1003-5788.2017.10.036

Recommended Citation

Hong, YUAN; Liqin, CHAI; Li, QUAN; Lixia, WANG; Chengrui, TIAN; and Xiaoyu, WANG (2017) "Preparation of iron-chelating peptides from Zanthoxylum Bungeanum seed protein using enzymatic hydrolysis," Food and Machinery: Vol. 33: Iss. 10, Article 36.
DOI: 10.13652/j.issn.1003-5788.2017.10.036
Available at: https://www.ifoodmm.cn/journal/vol33/iss10/36

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