Optimization of preparation technology and structural characterization of tilapia scale collagen peptide ferrous chelate

Authors

TANG Shun-bo, Jiangxi Normal University National Freshwater Fish Processing Technology R & D Professional Center,Nanchang, Jiangxi 330022 , China ；Jiangxi Normal University Jiangxi Province Freshwater Fish High-valueUtilization Engineering Technology Research Center, Nanchang, Jiangxi 330022 , China
TU Zong-cai, Jiangxi Normal University National Freshwater Fish Processing Technology R & D Professional Center,Nanchang, Jiangxi 330022 , China ；Jiangxi Normal University Jiangxi Province Freshwater Fish High-valueUtilization Engineering Technology Research Center, Nanchang, Jiangxi 330022 , China ；State Key Laboratoryof Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047 , China
SHA Xiao-mei, Jiangxi Normal University National Freshwater Fish Processing Technology R & D Professional Center,Nanchang, Jiangxi 330022 , China ；Jiangxi Normal University Jiangxi Province Freshwater Fish High-valueUtilization Engineering Technology Research Center, Nanchang, Jiangxi 330022 , China
ZHANG Yao, Jiangxi Normal University National Freshwater Fish Processing Technology R & D Professional Center,Nanchang, Jiangxi 330022 , China ；Jiangxi Normal University Jiangxi Province Freshwater Fish High-valueUtilization Engineering Technology Research Center, Nanchang, Jiangxi 330022 , China
ZHANG Lu, Jiangxi Normal University National Freshwater Fish Processing Technology R & D Professional Center,Nanchang, Jiangxi 330022 , China ；Jiangxi Normal University Jiangxi Province Freshwater Fish High-valueUtilization Engineering Technology Research Center, Nanchang, Jiangxi 330022 , China

Abstract

The peptide ferrous chelate was prepared using tilapia scale collagen peptide and ferrous chloride salt as raw materials, and its optimal chelating conditions and chelate structure were investigated. Using chelate yield as an indicator, the chelation conditions were optimized by single factor and response surface methods; The structure and amino acid composition of the chelate were analyzed by scanning electron microscope, Fourier infrared spectroscopy, X-ray diffraction and amino acid analysis. The results showed that the optimal reaction conditions for preparing the chelate were pH 5.30, peptide concentration 3.00%, and peptide to iron mass ratio 3.2∶1.0. Under these conditions, the chelation rate was 82% and the chelate yield 65.43%; The analysis of amino acid composition showed that the amino acid composition accorded with the composition characteristics of collagen polypeptide, and the content of aspartic acid, glutamic acid, lysine, histidine and arginine increased after chelation; Diffraction and other results showed that the peptide and ferrous salt were combined by a coordination bond to form a peptide ferrous chelate.

Publication Date

7-28-2020

First Page

155

Last Page

160

DOI

10.13652/j.issn.1003-5788.2020.07.032

Recommended Citation

Shun-bo, TANG; Zong-cai, TU; Xiao-mei, SHA; Yao, ZHANG; and Lu, ZHANG (2020) "Optimization of preparation technology and structural characterization of tilapia scale collagen peptide ferrous chelate," Food and Machinery: Vol. 36: Iss. 7, Article 32.
DOI: 10.13652/j.issn.1003-5788.2020.07.032
Available at: https://www.ifoodmm.cn/journal/vol36/iss7/32

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