Preparation, characterization and antioxidant activity of tilapia skin collagen polypeptides chelated iron

DUAN Xiu; YANG Cheng-tao; SUN Yun; SUN Li-ping; ZHUANG Yong-liang

doi:10.13386/j.issn1002-0306.2014.18.025

DUAN Xiu, YANG Cheng-tao, SUN Yun, SUN Li-ping, ZHUANG Yong-liang. Preparation, characterization and antioxidant activity of tilapia skin collagen polypeptides chelated iron[J]. Science and Technology of Food Industry, 2014, (18): 157-160. DOI: 10.13386/j.issn1002-0306.2014.18.025

Citation:

Preparation, characterization and antioxidant activity of tilapia skin collagen polypeptides chelated iron

Graphical Abstract

Abstract

Abstract

Tilapia skin collagen polypeptides (TSGP) was prepared and chelated by iron. The physical, chemical and functional properties of the chelate were characterized. The optimum parameters of chelating as follows:mpolypeptides∶mFeCl2·4H2O=500∶1, pH6.0, reaction time 50 min, temperature 35℃. The formation of iron-TSGP chelate was confirmed by the Ultraviolet spectrum and Infrared spectroscopy, and found that the carboxyl and amino group of TSGP bounded with iron. In addition, chelate had a strong radical scavenging activities of DPPH· and ABTS+·.

FullText(HTML)

References (15)

Supplements (0)

Cited By

Science and Technology of Food Industry

Preparation, characterization and antioxidant activity of tilapia skin collagen polypeptides chelated iron

Abstract

Catalog

Export File

Citation

Format

Content