期刊论文

Optimization of preparation process of short peptide chelate calcium and analysis of its physical and chemical properties

中文

食品科技

1005-9989

2016

41

3

275-280

10.13684/j.cnki.spkj.2016.03.055

本校为第一机构

为了满足国内补钙产品市场的需要,研发出安全性好、吸收率高的新一代补钙产品。分别以白鲢鱼鱼肉,白鲢鱼鱼皮,大豆分离蛋白,鸡蛋清,酪蛋白为原料制备出不同的短肽螯合钙。以螯合率为参考指标,考察螯合质量比、温度、p H值、时间等单因素对螯合反应的影响,并根据单因素实验结果,对螯合工艺进行四因子二次正交旋转设计优化,确定最优螯合工艺参数,最后对其相关理化性质进行测定。结果分析表明:鸡蛋清短肽最适合制备蛋白质短肽螯合钙,其最佳的螯合参数为蛋清短肽与氯化钙的质量比为1.05:1、p H6.92、时间48.11 min、温度60℃,螯合率达到了87.03%,螯合物中含钙量达到了24.54%,螯合物中总氨基酸含量为...

In order to meet the needs of domestic calcium products market,to develop a new generation of calcium products which was absorded easily and security.This experiment respectively use white silver carp,silver carp skin,soy protein isolate,egg white,casein as raw material prepared different short peptide to chelate calcium.Then,the effect of single factor on the chelating rate was investigated by means of the study of the ratio of the chelating mass ratio,the chelating temperature,the chelating p H,the chelating time and so on.According to the re...