不同因素对酪蛋白酶解产物与锌盐螯合效果的影响  

Analysis on Factors Affecting Chelating Activity of Casein Enzymatic Hydrolysate with Zinc Salt

作　　者：张志[1] 王旭[1] 王强[1] 徐世平[1] 任发政[1] 毛学英[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,教育部-北京市功能乳品重点实验室,北京100083

出　　处：《食品科学》2009年第9期129-132,共4页Food Science

基　　金："国家大学生创新性实验计划"立项项目;国家"863"计划项目(2008AA10Z320)

摘　　要：本研究采用酶解法制得酪蛋白酶解产物,分析了不同锌源、酶解产物浓度、酶解产物与Zn2+质量比、反应体系pH值、反应温度、螯合时间等因素对酶解产物与锌盐螯合效果的影响,确定了酪蛋白酶解产物与Zn2+螯合的适宜反应条件。研究表明,ZnSO4·7H2O与酪蛋白酶解产物的螯合能力显著高于醋酸锌或氯化锌与酪蛋白酶解产物的螯合能力(p<0.05)。当酶解产物浓度为0.04g/ml、酶解产物与Zn2+质量比为4:1、反应pH值为6.0、反应温度为40℃、螯合时间为20min时螯合效果较好。Casein enzymatic hydrolysate was prepared by alkaline protease hydrolysis. Effects of zinc source type, concentration of casein enzymatic hydrolysate, mass ratio of casein enzymatic hydrolysate to zinc, reaction pH value, time and temperature on chelation of casein enzymatic hydrolysate with zinc were analyzed. Results showed that zinc in form of ZnSO4·7H2O presented a higher chelating capacity with casein enzymatic hydrolysate than that in forms of Zn（Ac）2and ZnCl2 （p 〈 0.05）. Better chelation effect was obtained under the conditions of concentration of casein enzymatic hydrolysate 0.04 g/ml, mass ratio of casein enzymatic hydrolysate to Zn^2＋ 4：1, reaction temperature 40 ℃, pH 6.0, and reaction time 20 min.

关 键 词：酪蛋白 酶解产物 螯合 锌 

分 类 号：TS201.25[轻工技术与工程—食品科学]