期刊论文

中文

食品科学

1002-6630

2014

35

10

76-81

10.7506/spkx1002-6630-201410014

(C2010040):湖北省教育厅高校产学研合作资助项目 (2012cx001):武汉轻工大学研究生教育创新基金重点资助项目

本校为第一机构

为减少淡水鱼加工过程中副产物对环境的污染和资源的浪费、提高淡水鱼的附加值,对白鲢鱼骨制备胶原多肽螯合钙的工艺进行研究.以白鲢鱼骨和氯化钙为原料,在一定条件下制备胶原多肽螯合钙,考察温度、鱼骨胶原多肽与氯化钙的质量比、时间、pH值对螯合率和螯合物中钙含量的影响.根据单因素试验结果,对胶原多肽螯合钙工艺进行四因子二次正交旋转设计优化,得到鱼骨胶原多肽螯合钙的最佳工艺参数为温度42℃、时间38 rmin、鱼骨胶原多肽与氯化钙的质量比2.1∶1、pH 6.8,此条件下的螯合率和螯合物中的钙含量分别为80.4％和12.1％.对螯合钙进行氨基酸组成成分分析,其总氨基酸含量为61.03％,且具备典型的胶...

In order to achieve value-added utilization of byproducts of freshwater fish processing and simultaneously reduce environmental pollution and resource waste, silver carp bone was used as the raw material to prepare calcium-chelating collagen polypeptides. Under given conditions, calcium binding capacity and chelated calcium content were investigated as a function of reaction temperature, mass ratio between bone collagen polypeptides and calcium chloride （P/C）, time and pH. On the basis of the results of single-factor experiments, the four rea...