超声法制备鱼胶原蛋白肽锌螯合物的研究  

Ultrasonic Preparation of Fish Collagen Peptide Zinc Chelate

作　　者：胡爱军[1,2] 马立新[1] 郑捷[1] 卢秀丽[1] 闫伟[1] 廖少华[2] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457 [2]天津龙威粮油工业有限公司,天津300461

出　　处：《食品工业》2014年第7期9-12,共4页The Food Industry

基　　金：国家自然科学基金面上项目(31071608);中国博士后科学基金面上资助项目(2013M540211);天津科技大学科学研究基金资助项目(20110104);天津东丽区科技创新专项基金项目(2010312)

摘　　要：以真鲷鱼胶原蛋白肽(3 000 Da)为原料,采用超声法制备鱼胶原蛋白肽螯合锌。单因素试验表明,肽锌螯合率随着螯合时间、超声功率、反应温度、pH、肽锌质量比增大呈现先增大后减小的趋势,并随肽浓度的适度增大而增大;通过正交试验优化确定工艺条件如下:超声功率150 W、肽浓度5%、反应温度70℃、肽与硫酸锌质量比4︰1、反应pH 5.5、反应时间5 min。此条件下,螯合率达96.07%。Red sea bream fish collagen peptide （3 000 Da） was used as raw material to prepare the chelate ofpeptide and zinc by ultrasound. Single factor experiments indicated that the chelation rate firstly raised, then decreased along with the increase of chelation time, ultrasonic power, reaction time, pH or poptide-zinc mass ratio. In addition, it increased with the adequate rise of peptide concentration. Based on above experimental results, an orthogonal experiment was designed and carried out, and the optimal chelation conditions were gotten as follows： ultrasonic power 150 W, poptide concentration 5%, reaction temporature 70℃, peptide-ZnSO4 mass ratio 4 ： 1, reaction pH 5.5, and reaction time 5 min. Under the above technical parameters, the chelation rate was 96.07%.

关 键 词：关键词鱼胶原蛋白肽 超声波 硫酸锌 螯合物 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]