| Literature DB >> 27765253 |
Zhi-Hong Zhang1, Zhong Han1, Xin-An Zeng2, Man-Sheng Wang1.
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.Entities:
Keywords: Fe-glycine complexes; Food additive; Pulsed electric fields; Structure
Mesh：
Substances：
Year: 2016 PMID： 27765253 DOI： 10.1016/j.foodchem.2016.09.129
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514