Anhui Engineering Laboratory for Agro-products Processing, Anhui Agricultural University, Hefei 230036, China; Anhui Engineering Research Center of Functional Food for Plant Active Peptides, Hefei 230036, Anhui, China.
Anhui Engineering Laboratory for Agro-products Processing, Anhui Agricultural University, Hefei 230036, China; Anhui Engineering Research Center of Functional Food for Plant Active Peptides, Hefei 230036, Anhui, China; College of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, Anhui, China.
Food Chem. 2021 Jul 1;349:129101. doi: 10.1016/j.foodchem.2021.129101. Epub 2021 Jan 19.
Mung bean protein was enzymatically hydrolyzed with either alcalase, neutral protease, or papain. The mung bean protein hydrolysates (MPH) showed good ability to chelate ferrous ions, and the chelates had high stability in vitro. The hydrolysates prepared by alcalase showed the highest degree of hydrolysis and the highest ferrous chelating rate. Single factor tests showed that the pH and the material ratio had significant effects on ferrous chelating rates. The optimal MPH to FeCl·4HO material ratio was 8:1 (w/w) and the optimal pH of the reaction was 7.0, which yielded a chelating rate of 96.19 ± 0.94%. The fraction 3 with the highest ferrous chelating activity up to 61.25 ± 1.02 μg/mg was obtained from MPH by affinity chromatography. Meanwhile, the MPH-Fe complex had higher digestive stability than just MPH in both in vitro and acid-alkali tolerance assays. The characterization results showed that ferrous ions mainly combined with the amino, carboxyl, imidazole and other chelating active groups in mung bean peptides to form peptide-iron chelates. Scanning electron microscopy (SEM) analysis showed that mung bean peptide chelated ferrous ions to form polymer particles. These results provided insight into ways to develop functional foods such as iron-fortified cereals.
绿豆蛋白分别用碱性蛋白酶、中性蛋白酶和木瓜蛋白酶进行酶解。绿豆蛋白水解产物（MPH）具有良好的螯合亚铁离子的能力，其螯合物在体外具有较高的稳定性。碱性蛋白酶制备的水解产物具有最高的水解度和最高的亚铁螯合率。单因素试验表明，pH 值和物料比对亚铁螯合率有显著影响。MPH 与 FeCl·4HO 的最佳物料比为 8:1（w/w），反应的最佳 pH 值为 7.0，此时螯合率为 96.19±0.94%。通过亲和层析从 MPH 中获得具有最高亚铁螯合活性的级分 3，可达 61.25±1.02μg/mg。同时，在体外和酸碱耐受试验中，MPH-Fe 复合物的消化稳定性均高于 MPH。表征结果表明，亚铁离子主要与绿豆肽中的氨基、羧基、咪唑等螯合活性基团结合，形成肽-铁螯合物。扫描电子显微镜（SEM）分析表明，绿豆肽螯合亚铁离子形成聚合物颗粒。这些结果为开发强化铁的谷物等功能性食品提供了思路。
