乳清多肽螯合钙的制备与结构表征  

Preparation and structure characterization of whey polypeptide chelating calcium

作　　者：肖珊[1] 黄立新[1] 赵璧秋 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640 [2]广州市华侨糖厂,广东广州510280

出　　处：《食品工业科技》2013年第24期253-257,共5页Science and Technology of Food Industry

基　　金：2012年度国家自然科学基金重点项目(31130042);广州市精制糖与淀粉衍生物工程技术研究开发中心项目;2011年华南理工大学校级教学研究项目

摘　　要：以乳清蛋白为原料,用酶法水解制得乳清多肽,研究乳清多肽与Ca2+螯合反应的规律。以产物中Ca2+的含量和螯合率为指标,优化得到制备乳清多肽螯合钙的最佳工艺条件:乳清多肽与钙盐质量比为1∶5(g/g),多肽溶液初始pH为10.5,反应温度为65℃,反应时间为50min,所得产物Ca2+含量为10.5%±0.5%。采用紫外光谱、红外光谱、扫描电镜等手段,研究了乳清多肽螯合钙的结构,结果表明Ca2+和乳清多肽的羧基与氨基均发生了配位反应。The combination between whey polypeptide and calcium ion was studied based on the preparation of whey polypeptide from whey protein. Calcium ion content and chelating rate were taken as the indexes to optimize the chelating condition.mass ratio of whey polypeptide and calcium salt 1：5,initial pH of peptide solution 10.5,reaction temperature 65℃ and reaction time 50min. Calcium ion content in product was 10.5%± 0.5%. The product structure was characterized by Uv-Vis spectroscopy,Fourier transform infrared spectroscopy and Scanning electron microscopy. It included coordination reaction between calcium ion and carboxyl/amino group of whey peptide occurred.

关 键 词：乳清多肽 钙离子 螯合反应 结构表征 

分 类 号：TS201.2[轻工技术与工程—食品科学]