Preparation and Structural Characterization of Ferrous Chelates of <i>Spirulina platensis</i> Peptides

ZHANG Yu; LI Wei; WANG Lijuan; LI Fangwei; ZENG Mingyong

doi:10.13386/j.issn1002-0306.2023060103

Volume 45 Issue 10

May 2024

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Science and Technology of Food Industry > 2024 > 45(10): 165-175. > DOI: 10.13386/j.issn1002-0306.2023060103

ZHANG Yu, LI Wei, WANG Lijuan, et al. Preparation and Structural Characterization of Ferrous Chelates of Spirulina platensis Peptides[J]. Science and Technology of Food Industry, 2024, 45(10): 165−175. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023060103.

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Preparation and Structural Characterization of Ferrous Chelates of Spirulina platensis Peptides

ZHANG Yu^{1, 2,},
LI Wei^{1, 2},
WANG Lijuan^{1, 2},
LI Fangwei^{1, 2, ,},
ZENG Mingyong^{1, 2, ,}

1.
Sanya Oceanographic Institution, Ocean University of China, Sanya 572000, China
2.
College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China

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Received Date: June 11, 2023
Available Online: March 21, 2024

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Abstract

Abstract

In order to improve the high-value utilization of Spirulina platensis, the chelating conditions of Spirulina platensis protein peptide were preliminatively optimized with ferrous chloride as the iron source. The chelates were characterized by molecular weight determination, amino acid composition experiment, fluorescence spectrum, scanning electron microscopy and quantum chemical calculation. The results showed that the suitable chelating conditions were pH6, mass ratio of ferrous peptide 6:1, concentration of peptide solution 1%, temperature 60 ℃ and time 40 min. Under these conditions, the chelating yield was 44.13%. The peptide of Spirulina platensis produced a new structure after chelating with ferric salt. Iron was mainly combined with the carboxyl group of glutamic acid and aspartate, the amino group of arginine and the guanidine group of lysine, and was embedded in the cavity formed by the electronegative end of amino acid to form a stable structure, which proved the formation of chelates. The research results would provide a theoretical basis for the development of Spirulina platensis iron supplement.

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References

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