Journal of South China University of Technology(Natural Science Edition) ›› 2012, Vol. 40 ›› Issue (5): 127-132,144.

• Food Science & Technology • Previous Articles     Next Articles

Preparation and Structural Characterization of Soluble Soybean Polysaccharide-Fe( Ⅲ) Complex

Gao Wen-hong1  He Rui-xue1,2  Wan Zhen-zhen1,2   

  1. 1. School of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510640,Guangdong,China;2. Guangzhou Institute of Modern Industrial Technology,Guangzhou 511458,Guangdong,China
  • Received:2012-02-20 Online:2012-05-25 Published:2012-03-31
  • Contact: 高文宏(1970-) ，女，博士，副教授，主要从事食品安全与质量控制研究． E-mail:gaowh@ scut.edu.cn
  • About author:高文宏(1970-) ，女，博士，副教授，主要从事食品安全与质量控制研究．
  • Supported by:

    广东省科技计划项目( 2010A080403005) ; 广州市重大科技专项( 2010U1-D00021) ; 华南理工大学中央高校基本科研业务费专项资金资助项目( 2012ZM0072)

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Abstract:

In this paper,soluble soybean polysaccharide ( SSPS) -Fe( Ⅲ) complex was prepared,and a mathematical model based on the single factor test and the response surface test was established to optimize the corresponding preparation conditions. Then,the structure of the complex was identified by means of UV-Vis and FT-IR. The results show that,under the optimal conditions,namely a reaction time of 1.47 h,a temperature of 69.8℃,a pH value of 8.89 and a mass ratio of SSPS to trisodium citrate of 1.92 : 1,the tested Fe( Ⅲ) content of the complex,namely 30.65%,is close to the predicated value of 31.94%,which means that the proposed model based on the response surface methodology is reasonable. Moreover,it is found that SSPS-Fe( Ⅲ) complex can be successfully prepared by the reaction of the carboxyls in SSPS with the iron core formed through β-FeOOH structure aggregation.

Key words: soluble soybean polysaccharide, Fe ( Ⅲ), complex, preparation, response surface methodology, process optimization, structural characterization