罗非鱼下脚料蛋白水解液制备锌蛋白盐的研究  

Study on zinc protein chelate of proteinhydrolyzate from byproduct of Tilapia

作　　者：孔美兰[1] 吉宏武[2] 章超桦[2] 

机构地区：[1]韩山师范学院生物系,广东潮州521041 [2]广东海洋大学食品科技学院,广东湛江524088

出　　处：《食品工业科技》2013年第4期281-284,共4页Science and Technology of Food Industry

基　　金：韩山师范学院青年基金项目(LQ200807)

摘　　要：以罗非鱼下脚料蛋白水解液为原料,经过超滤处理后,对锌蛋白盐的合成工艺条件进行了初步探讨。结果显示最佳螯合条件为:pH6.0,80℃,14min,配位比为1.5:1,ZnSO4为锌源,此条件下,锌的螯合率为68.12%。并采用红外光谱对锌蛋白盐进行定性分析,结果显示,氨基的特征吸收峰发生了红移,初步证实了螯合物的存在。The ultrafiltration of proteinhydrolyzate from byproduct of Tilapia was used as the material,and the chelate condition of zinc protein was studied. The best condition of chelate was.pH6.0,80α ,14min,AA/Zn2＋ ratio 1.5：1 ,ZnSO4 as zinc source. Then the chelation of zinc was 68.12%.And the product was testified by IR. The amino characteristic peak moved to infrared direction .This verified the existence of zinc protein chelate.

关 键 词：罗非鱼下脚料 蛋白水解液 锌蛋白盐 

分 类 号：TS209[轻工技术与工程—食品科学]