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Millet bran globulin hydrolysate derived tetrapeptide-ferrous chelate: Preparation, structural characterization, security prediction in silico, and stability against different food processing conditions.
- Source :
-
LWT - Food Science & Technology . Aug2022, Vol. 165, pN.PAG-N.PAG. 1p. - Publication Year :
- 2022
-
Abstract
- Through Sephadex gel chromatography, reverse-phase-high-performance-liquid-chromatography and ultra-high performance-liquid-chromatography coupled with electrospray ionization mass spectrometry analysis, a novel tetrapeptide (Ser-Glu-Leu-Glu) of excellent ferrous-chelating capacity (41.24 μmol/g) was identified in millet bran globulin hydrolysate. Physicochemical properties and security of SELE were predicted in silico. The result showed that SELE was no toxic. Based on a model generated from response surface methodology, the optimum preparation conditions of SELE-ferrous chelate were obtained with the mass ratio of SELE to FeCl 2 ·4H 2 O of 43.3: 1, at pH 6.7 and 28.7 °C for 28.8 min. The ferrous-chelating ratio of SELE was 97.06% under these conditions. Structure of SELE-ferrous chelate was characterized with ultraviolet spectroscopy, Fourier-infrared spectroscopy and scanning electron microscope. The results demonstrated that amino group and carboxyl group of SELE were the primary ferrous-chelating sites. Moreover, SELE-ferrous chelate showed higher iron-solubility than FeCl 2 and ferrous lactate against different pasteurization conditions, heating at 100 °C for 30 min, and various pH values (P < 0.05). SELE-ferrous chelate also demonstrated higher iron-solubility than FeCl 2 and ferrous lactate against simulated gastrointestinal digestion (P < 0.05). These results indicated that SELE could be used as ingredient of iron fortifications and had potential applications in the food industry. [Display omitted] • SELE of high Fe2+ chelating ability was identified in millet globulin hydrolysates. • Amino group and carboxyl group of SELE were the primary ferrous chelating sites. • Iron solubility of SELE-Fe2+ chelate is stable under most pasteurization conditions. • SELE-Fe2+ chelate is more stable than FeCl 2 at various pH (P < 0.05). • SELE-Fe2+ chelate showed the highest stability against gastrointestinal digestion. [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 00236438
- Volume :
- 165
- Database :
- Academic Search Index
- Journal :
- LWT - Food Science & Technology
- Publication Type :
- Academic Journal
- Accession number :
- 158119837
- Full Text :
- https://doi.org/10.1016/j.lwt.2022.113673