Peach kernel peptides and ferrous chloride as raw materials. The chelating rate of different food peptides, iron salts and different molecular weight peach kernel peptides were studied, as well as the structural characterization and variations of PKP3-Fe complex in vitro simulating digestion were studied. The chelating rate of peach kernel peptides with ferrous ions was significantly higher than that of soybean peptides, corn peptides and fish collagen peptides(P
