Ultrasound-assisted walnut ( Juglans sigillata ) peptide-iron chelates (U-LLECHS-Fe): preparation, characterization, stability analyses, and iron absorption promotion

IF 3.3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Food Science & Technology Pub Date : 2026-01-01 DOI:10.1093/ijfood/vvag144

Siyu He, Hang Ye, Yi Yang, J H Zhang, Yongliang Zhuang

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Abstract

Abstract To enhance iron chelation capacity, walnut peptides-ferrous chelates were prepared by ultrasound-assisted chelation based on single-factor optimization, with investigations into their chelation mechanisms and stability. Results demonstrated that ultrasonication significantly enhances chelation efficiency, with U-LLECHS-Fe with the highest ferrous ion content of 100.48 ± 3.79 μg/mg. The coordination bond between LLECHS and Fe2+ was predominantly mediated by Glu3, involving coordination bonds formed by the N-H, C=O, and -COOH. Stability analysis indicated that LLECHS-Fe and U-LLECHS-Fe exhibited high Fe2+ retention rates at 25 ~ 55 °C, exceeding 70% and 85%, respectively. At pH 10, iron retention rates reached 96.91% and 98.12%. The final iron released levels in the intestinal phase were 77.87 ± 0.61 μg/ml and 74.63 ± 1.05 μg/ml. The cellular transport efficiency of U-LLECHS-Fe was 2.5 and 5.8 times that of LLECHS-Fe and FeCl2·4H2O, respectively. This study provides a theoretical basis for developing novel, highly efficient iron supplements using ultrasound-assisted chelation technology, providing a theoretical basis for their application in functional foods and iron-fortified products.

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超声辅助核桃肽铁螯合物（U-LLECHS-Fe）的制备、表征、稳定性分析和铁吸收促进

摘要为提高核桃肽的铁螯合能力，在单因素优化的基础上，采用超声辅助螯合法制备了核桃肽-铁螯合物，并对其螯合机理和稳定性进行了研究。结果表明，超声处理显著提高了螯合效率，其中U-LLECHS-Fe铁离子含量最高，为100.48±3.79 μg/mg。LLECHS与Fe2+之间的配位键主要由Glu3介导，包括N-H、C=O和-COOH形成的配位键。稳定性分析表明，在25 ~ 55℃时，LLECHS-Fe和U-LLECHS-Fe的Fe2+保留率分别超过70%和85%。pH值为10时，铁的保留率分别为96.91%和98.12%。肠期最终铁释放量分别为77.87±0.61 μg/ml和74.63±1.05 μg/ml。U-LLECHS-Fe的细胞转运效率分别是LLECHS-Fe和FeCl2·4H2O的2.5倍和5.8倍。本研究为利用超声辅助螯合技术开发新型高效补铁剂提供了理论依据，为其在功能食品和铁强化产品中的应用提供了理论依据。

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来源期刊

International Journal of Food Science & Technology 工程技术-食品科技

CiteScore

5.80

自引率

9.10%

发文量

655

审稿时长

2.9 months

期刊介绍： The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.

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UV–Vis Spectrophotometer