chicken blood peptide chelation, thermal stability, simulated digestion in vitro, bioavailability, Food processing and manufacture, TP368-456

To evaluate the potential of chicken blood for dietary iron supplementation, chicken blood and ferrous chloride were used as raw materials to prepare iron-chelating peptides from chicken blood in this paper. The structure of iron-chelating peptides from chicken blood was characterized by scanning electron microscopy and differential scanning calorimetry. The stability of iron-chelating peptides from chicken blood was analyzed at different temperatures (30~80 ℃) and pH (2~9), and its in vitro stability was also discussed. The study confirmed that it had good thermal stability (iron retention rate above 73.76%) and acid and alkali resistance. The digestive stability of iron-chelating peptides from chicken blood (iron retention of 86.01%) was found to be better than that of ferrous sulfate and ferrous gluconate by simulated digestion in vitro. In addition, under the influence of three dietary factors, namely 1% phytic acid, 1% oxalic acid, and 8% dietary fiber, iron-chelating peptides from chicken blood showed better bioaccessibility than ferrous sulfate and ferrous gluconate.