食品工业科技2024，Vol.45Issue(14)：418-425,8.DOI:10.13386/j.issn1002-0306.2023080273
食源性肽铁螯合物研究进展
Research Progress on Iron Chelates of Foodborne Peptides
摘要
Abstract
Iron is an essential nutrient for maintaining red blood cell metabolism and assisting bone marrow hematopoiesis.Iron deficiency can cause various diseases,such as anemia,stunted growth,and premature birth in pregnant women.As a new iron supplement product,peptide iron chelate has been used as a new ideal iron supplement in recent years because of its advantages of high absorption rate,safety,and no side effects.This paper mainly reviews the preparation of foodborne peptides and peptide iron chelates and the factors affecting their chelation activity,explored the iron-binding mechanism of peptides,summarizes their binding sites and chelation patterns,further analyzes their conformational changes and intermolecular forces,and summarizes how they promote iron bioavailability.The aim is to provide a reference for developing and applying iron peptide chelates in functional foods and new iron supplements.关键词
食源性肽/肽铁螯合物/螯合机理/构象分析/生物利用度Key words
food derived peptides/iron chelated peptide/chelating mechanism/conformational analysis/bioavailability分类
轻工纺织引用本文复制引用
周莹,石景,邹烨,王道营,杨彪,马晶晶,杨静,徐为民..食源性肽铁螯合物研究进展[J].食品工业科技,2024,45(14):418-425,8.基金项目
国家自然科学基金项目(32301991) （32301991）
江苏省自然科学基金青年科学基金项目(BK20210160) （BK20210160）
江苏省农业科技自主创新资金项目(CX(23)3054) （CX(23）
国家现代农业产业技术体系资助(CARS-41). （CARS-41）
