酶法制备鱼骨胶原多肽螯合钙的研究  

Preparation of collagen polypeptide chelated calcium by enzymatic method

作　　者：洪惠[1] 罗永康[1] 吕元萌 刘栋 尤娟[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]山东荣信水产食品集团股份有限公司,山东烟台276826

出　　处：《中国农业大学学报》2012年第1期149-155,共7页Journal of China Agricultural University

基　　金：国家自然科学基金(30871946);现代农业产业技术体系建设专项资金资助(CARS-46)

摘　　要：以鲽鱼骨为原料,采用酶法制备鲽鱼骨胶原多肽螯合钙,优化鲽鱼骨胶原多肽螯合钙合成工艺参数。分析pH与酶解时间对鲽鱼骨胶原多肽功能特性的影响,在单因素试验的基础上采用正交试验,以螯合率为指标,研究多肽液与骨粉酸解液体积比、pH、反应温度和反应时间对骨胶原多肽与鲽鱼骨粉酸解液螯合反应的影响。结果表明:采用碱性蛋白酶为酶制剂,pH为8,温度60℃条件下酶解1h所得的骨胶原多肽具有良好的溶解性、热稳定性和乳化性。采用体积比为3∶1的多肽液与骨粉酸解液为螯合反应液,pH 8,反应温度40℃,螯合40min得到的产品螯合率最高,为98.64%。Flatfish bones were utilized for preparation of polypeptide chelated calcium（PCC） by the enzymatic method and the processing parameters of PCC were optimized.Functional properties of collagen polypeptide hydrolyzed at different times and pH were investigated.Optimal chelation reaction conditions for achieving maximum chelation rate were also investigated.The optimal statuses for solubility,heat stability and emulsion activity of collagen polypeptide were obtained when hydrolyzed at the conditions of pH of 8 and 60 ℃ for 1 h,pH of 8 and 40 ℃ for 40 min,and the volume ratio（collagen polypeptide solution/calcium-containing solution） of 3∶1 and the resultant chelation rate was 98.64%.

关 键 词：鲽鱼 胶原多肽 多肽螯合钙 螯合率 

分 类 号：S986.1[农业科学—捕捞与储运]