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Structural Characterization and Stability Study of Iron-Chelating Peptides from Chicken Blood
- Source :
- Shipin gongye ke-ji, Vol 44, Iss 19, Pp 427-432 (2023)
- Publication Year :
- 2023
- Publisher :
- The editorial department of Science and Technology of Food Industry, 2023.
-
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.
Details
- Language :
- Chinese
- ISSN :
- 10020306
- Volume :
- 44
- Issue :
- 19
- Database :
- Directory of Open Access Journals
- Journal :
- Shipin gongye ke-ji
- Publication Type :
- Academic Journal
- Accession number :
- edsdoj.9b148d56c2814e1695d3dcc059f3b183
- Document Type :
- article
- Full Text :
- https://doi.org/10.13386/j.issn1002-0306.2022120119