The preparation of Fe-glycine complexes by a novel method (pulsed electric fields)

Food Chem. 2017 Mar 15:219:468-476. doi: 10.1016/j.foodchem.2016.09.129. Epub 2016 Sep 20.

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.

Keywords: Fe-glycine complexes; Food additive; Pulsed electric fields; Structure.

MeSH terms

  • Electricity*
  • Glycine*
  • Iron*
  • Spectroscopy, Fourier Transform Infrared
  • X-Ray Diffraction

Substances

  • Iron
  • Glycine