Structural Characterization and Stability Study of Iron-Chelating Peptides from Chicken Blood

SHI Jing; ZOU Ye; MA Jingjing; YANG Biao; WANG Daoying; XU Weimin; YANG Jing

doi:10.13386/j.issn1002-0306.2022120119

Volume 44 Issue 19

Oct. 2023

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Science and Technology of Food Industry > 2023 > 44(19): 427-432. > DOI: 10.13386/j.issn1002-0306.2022120119

SHI Jing, ZOU Ye, MA Jingjing, et al. Structural Characterization and Stability Study of Iron-Chelating Peptides from Chicken Blood[J]. Science and Technology of Food Industry, 2023, 44(19): 427−432. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022120119.

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Structural Characterization and Stability Study of Iron-Chelating Peptides from Chicken Blood

SHI Jing^{1, 2, 3,},
ZOU Ye^{2, 3, 4},
MA Jingjing^{2, 3, 4},
YANG Biao^{1, 2, 3, 4},
WANG Daoying^{2, 3, 4},
XU Weimin^{1, 2, 3, 4, ,},
YANG Jing^{2, 3, 4, ,}

1.
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
2.
Jiangsu Provincial Key Laboratory of Food Quality and Safety, A National Key Laboratory Training Base Jointly Established by the Ministry and the Province, Nanjing 210014, China
3.
Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Science, Nanjing 210014, China
4.
Key Laboratory of Agricultural Products Cold Chain Logistics Technology, Ministry of Agriculture and Rural Affairs, Nanjing 210014, China

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Received Date: December 13, 2022
Available Online: July 26, 2023

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Abstract

Abstract

To evaluate the potential of chicken blood for dietary iron supplementation, chicken blood and ferrous chloride were used as raw materials to prepare iron-chelating peptides from chicken blood in this paper. The structure of iron-chelating peptides from chicken blood was characterized by scanning electron microscopy and differential scanning calorimetry. The stability of iron-chelating peptides from chicken blood was analyzed at different temperatures (30~80 ℃) and pH (2~9), and its in vitro stability was also discussed. The study confirmed that it had good thermal stability (iron retention rate above 73.76%) and acid and alkali resistance. The digestive stability of iron-chelating peptides from chicken blood (iron retention of 86.01%) was found to be better than that of ferrous sulfate and ferrous gluconate by simulated digestion in vitro. In addition, under the influence of three dietary factors, namely 1% phytic acid, 1% oxalic acid, and 8% dietary fiber, iron-chelating peptides from chicken blood showed better bioaccessibility than ferrous sulfate and ferrous gluconate.
- chicken blood peptide chelation,
- thermal stability,
- simulated digestion in vitro,
- bioavailability

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References (32)

References

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