title: Preparation and characterization of β-lactoglobulin hydrolysate-iron complexes.
abstract: The purpose of this study was to determine the best preparation condition of β-lactoglobulin hydrolysate-iron complexes and characterize its structural transformation both before and after binding using the UV-visible absorption spectrum, Fluorescence spectrum, and Fourier transform infrared spectroscopy. Results showed that β-lactoglobulin hydrolysates obtained with alcalase after hydrolysis for 6h possessed the highest iron-binding capacity. The highest yield of complexes was obtained when the mass ratio between β-lactoglobulin hydrolysate and Fe(3+) reached 40:1, with the optimal pH value of 7.0. All of the spectra indicated that some sites such as amido bonds transformed during chelation, and nitrogen atoms could chelate with Fe(3+) to form coordinate bonds by offering electron pairs. Therefore, β-lactoglobulin hydrolysate-iron complexes may be good carriers for iron and possess great potential to be used as iron supplements.
authors: Key Laboratory of Functional Dairy of Beijing and Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
authors: J
authors: J
authors: Zhou
authors: X
authors: X
authors: Wang
authors: T
authors: T
authors: Ai
authors: X
authors: X
authors: Cheng
authors: H Y
authors: HY
authors: Guo
authors: G X
authors: GX
authors: Teng
authors: X Y
authors: XY
authors: Mao
mesh_terms: D002614:Chelating Agents / Q000737:chemistry*; D002712:Chlorides / Q000737:chemistry*; D056831:Coordination Complexes / Q000138:chemical synthesis*; D005290:Ferric Compounds / Q000737:chemistry*; D007782:Lactoglobulins / Q000737:chemistry*; D013050:Spectrometry, Fluorescence; D013056:Spectrophotometry, Ultraviolet; D017550:Spectroscopy, Fourier Transform Infrared
chemical_list: D002614:Chelating Agents; D002712:Chlorides; D056831:Coordination Complexes; D005290:Ferric Compounds; D007782:Lactoglobulins; C024555:ferric chloride