title: The preparation of Fe-glycine complexes by a novel method (pulsed electric fields).
abstract: 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.
authors.affiliation: School of Food Science and Technology, South China University of Technology, Guangzhou, Guangdong 510641, China.
authors.forename: Zhi-Hong
authors.initials: ZH
authors.lastname: Zhang
authors.affiliation: School of Food Science and Technology, South China University of Technology, Guangzhou, Guangdong 510641, China.
authors.forename: Zhong
authors.initials: Z
authors.lastname: Han
authors.affiliation: School of Food Science and Technology, South China University of Technology, Guangzhou, Guangdong 510641, China. Electronic address: xazeng@scut.edu.cn.
authors.forename: Xin-An
authors.initials: XA
authors.lastname: Zeng
authors.affiliation: School of Food Science and Technology, South China University of Technology, Guangzhou, Guangdong 510641, China.
authors.forename: Man-Sheng
authors.initials: MS
authors.lastname: Wang
mesh_terms: D004560:Electricity; D005998:Glycine; D007501:Iron; D017550:Spectroscopy, Fourier Transform Infrared; D014961:X-Ray Diffraction
chemical_list: D007501:Iron; D005998:Glycine
keywords: Fe-glycine complexes; Food additive; Pulsed electric fields; Structure