影響多肽與亞鐵螯合能力的關鍵因素

亞鐵離子螯合肽的結構特征對鐵螯合肽的形成有重要影響，不同的多肽中氨基酸組成和結構不同，導致鐵離子的螯合位置不一。多肽的螯合能力與其相對分子質量大小有著緊密地關系。植物蛋白水解后，相對分子質量小于1000的有著更高的金屬螯合活性。隨著多肽分子量的減少，螯合率從８%顯著提高到34%，表明與大相對分子質量的多肽相比，低相對分子質量的多肽具有更高的螯合活性。大麥谷蛋白用堿性蛋白水解后發現，相對分子質量小于1000的肽段具有更高的亞鐵離子結合能力。紫外吸收光譜可用于研究多肽的結構變化。肽與金屬離子發生螯合后，電子躍遷時需要的能量會發生改變，導致吸收波長和吸收峰發生變化，因此可以利用紫外光譜初步分析確定螯合物的形成。有機配體與過渡金屬離子絡合物的形成，可能導致原有吸收峰的轉移、消失或新吸收峰的出現。通過紫外光譜圖進行對比，發現最大吸收峰發生了紅移，表明酰胺鍵上的氮原子可能參與了亞鐵螯合物的形成。螯合后出現特征吸收峰轉移或消失，證明該樣品與鐵形成絡合物。

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抗壞血酸亞鐵Ferrous Ascorbate、賴氨酸甘氨酸鎂Magnesium Lysinate Glycinate、甘氨酸谷氨酰胺鎂Magnesium Glycinate Glutamine、檸檬酸蘋果酸鎂Magnesium Citrate Malate、檸檬酸鍶Strontium Citrate、檸檬酸錳Manganese Citrate、檸檬酸銅Copper Citrate、天門冬氨酸鋰Lithium Aspartate、抗壞血酸錳Manganese Ascorbate、牛磺酸硒Selenium Taurate。

The key factors influencing the chelating ability of polypeptides to ferrous

The structure of ferrous chelate peptides has an important effect on the formation of iron chelate peptides. The amino acid composition and structure of different peptides are different, resulting in different chelate positions of iron ions. The chelating ability of polypeptide is closely related to its relative molecular weight. After hydrolysis of plant protein, the relative molecular weight of plant protein was less than 1000, and the metal chelation activity was higher. As the molecular weight of the peptides decreased, the chelation rate increased significantly from 8% to 34%, indicating that the peptides with low molecular weight had higher chelation activity than those with large molecular weight. The peptides with molecular weight less than 1000 were found to have higher ferrous binding ability after hydrolysis of barley gluten with basic protein. Ultraviolet absorption spectroscopy can be used to study the structural changes of polypeptides. After the peptide chelates with metal ions, the energy required for electron transition will change, resulting in changes in absorption wavelength and absorption peak, so the formation of chelates can be determined by preliminary analysis of ultraviolet spectrum. The formation of complex between organic ligands and transition metal ions may lead to the transfer or disappearance of the original absorption peak or the emergence of a new absorption peak. It is found that the maximum absorption peak is redshifted by UV spectrogram, which indicates that the nitrogen atom on the amide bond may participate in the formation of ferrous chelates. After chelation, the characteristic absorption peak shifted or disappeared, which proved that the sample formed a complex with iron.

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Ferrous Ascorbate, Magnesium Lysinate Glycinate, Magnesium lysinate Glycinate Glutamine, Magnesium citrate malate Citrate Malate, Strontium Citrate, Manganese Citrate, Copper Citrate, Lithium Aspartate, Manganese ascorbate Ascorbate, Selenium Taurate.