以鸡蛋壳为钙源制备谷氨酸螯合钙工艺研究  

Study on processing of glutamic acid chelating calcium preparation using eggshell

作　　者：彭亦谷 赵彩镯 胡荣[1] 马宇熙[1] 王子荣[1] 

机构地区：[1]新疆农业大学食品与药品学院,新疆乌鲁木齐830052

出　　处：《食品工业科技》2014年第23期242-246,共5页Science and Technology of Food Industry

基　　金：大学生创新项目(jqzyp62012017);申请专利号(201410128119.7)

摘　　要：本文运用响应面法和控制变量法对以鸡蛋壳为钙源的谷氨酸螯合钙制备工艺进行优化,探讨p H、摩尔比、温度、时间等因子对谷氨酸螯合钙的螯合率的影响。通过实验分析得出:p H、摩尔比、温度、时间对氨基酸螯合钙的螯合率均具有显著影响,其影响大小依次为摩尔比、p H、螯合温度、螯合时间;优化后的谷氨酸螯合率为63.88%,其最佳工艺条件为:蛋壳粉/谷氨酸比为1∶3;溶液p H7.0;螯合温度70℃;螯合时间60min。此优化工艺为禽蛋壳的深入研究及在食品领域中工业化生产创造了一定的条件。The study was aimed to explore the effects on chelation rate of glutamate chelated calcium with the factors of pH, molar ratio, temperature, and time, and optimize calcium preparation process of glutamic acid chelated calcium sourced of egg shells, using response surface method and control variables method.The results indicated that glutamic acid chelated calcium was significantly affected by the factors of pH, molar ratio, temperature, and time,and the order of effects were pH, molar ratio,temperature, and time.The optimized glutamic acid chelate was 63.88% with the optimum conditions of eggshell powder/glutamate ratio of 1 ：3, pH7.0, chelating temperature of 70℃, chelation time of 60min.This optimization process could creat certain conditions for in-depth study and industrialization in the area of food production of avian eggshell.

关 键 词：鸡蛋壳 谷氨酸螯合钙 响应面 螯合率 

分 类 号：TS253.9[轻工技术与工程—农产品加工及贮藏工程]