低值鱼小肽螯合锌的制备工艺研究  

Study on the preparation of zinc-oligopeptide chelation from low-value fish

作　　者：赵洪雷[1] 徐永霞[1] 杨杰[1] 李春美[1] 

机构地区：[1]华中农业大学食品科技学院,武汉430070

出　　处：《食品科技》2009年第9期117-119,共3页Food Science and Technology

基　　金：湖北省重大科技攻关计划项目(2007AA204A01)

摘　　要：采用单因素试验和正交试验对利用低值鱼蛋白酶解制得的小肽水解液与硫酸锌反应制备小肽螯合锌的最佳工艺条件进行了研究。结果表明,小肽螯合锌的最佳制备条件为配体浓度7%、配体与锌离子摩尔比2∶1、反应温度70℃、反应pH6.0、反应时间20min,在此条件下,锌离子的螯合率为55.15%。The optimum condition for preparating zinc-oligopeptide chelation using zinc sulphate and the hydrolysates of low-value fish protein as materials by single factor and orthogonal tests. The result showed that, the optimum preparation conditions was as follows： the concentration of protein hydrolysates was 7%, the mol ratio of hydrolysates to zinc was 2：1, at 70℃ pH6.0, and the chelating time was 20 min, the chelating rate of Zn^2＋ was 55.15% at the optimum conditions.

关 键 词：锌 小肽 螯合 正交条件 

分 类 号：TS201.1[轻工技术与工程—食品科学]