School of Food Science and Technology, South China University of Technology, Guangzhou, Guangdong 510641, China.
School of Food Science and Technology, South China University of Technology, Guangzhou, Guangdong 510641, China.
Food Chem. 2017 Mar 15;219:468-476. doi: 10.1016/j.foodchem.2016.09.129. Epub 2016 Sep 20.
A novel method for synthesizing Fe-glycine complex by pulsed electric fields (PEFs) was developed, and the physiochemical properties of Fe-glycine complexes were evaluated in this study. Results showed that the highest yield (81.2%) of Fe-glycine complexes was obtained by PEF treatment with 4.0kV/cm for 15min at 25°C, which was higher than thermal treatment of 79.5% at 60°C for 30min. Moreover, the highest Fe-chelating capacity was obtained at 107.13mg/L after PEF treatment with 4.0kV/cm for 15min. Results from Fourier transform infrared (FT-IR), X-ray diffraction (XRD) and thermal gravimetric (TG) analysis indicated that the structure of the ferrous ion-glycine complexes prepared by PEF and thermal treatment was similar. It was implied that the PEF treatment can be used as a novel and efficient method for synthesis of metal ion-amino acid complexes under moderate condition such as 25°C and pH 6.0.
本研究开发了一种通过脉冲电场 (PEF) 合成 Fe-甘氨酸配合物的新方法，并评估了 Fe-甘氨酸配合物的物理化学性质。结果表明，在 25°C 下，用 4.0 kV/cm 的 PEF 处理 15min 可获得最高产率（81.2%）的 Fe-甘氨酸配合物，高于 60°C 热处理 30min 的产率（79.5%）。此外，在用 4.0 kV/cm 的 PEF 处理 15min 后，Fe 的螯合容量最高可达 107.13mg/L。傅里叶变换红外（FT-IR）、X 射线衍射（XRD）和热重（TG）分析结果表明，PEF 和热处理制备的亚铁离子-甘氨酸配合物的结构相似。这表明，PEF 处理可以作为一种新颖且有效的方法，用于在 25°C 和 pH 值 6.0 等温和条件下合成金属离子-氨基酸配合物。
