胶原多肽螯合钙螯合工艺研究  

Study on the Chelating Process of Collagen Polypeptide Chelated Calcium

作　　者：敖冉[1] 梁春辉[1] 王伟[2] 丁娜[1] 王伟静[1] 张志胜[1] 

机构地区：[1]河北农业大学食品科技学院,保定071000 [2]中央司法警官学院,保定071000

出　　处：《食品工业》2016年第3期27-30,共4页The Food Industry

基　　金：胶原多肽螯合钙制备关键技术研究与示范;河北省科技计划项目(14227114D)

摘　　要：试验以螯合率为指标,研究肽钙添加比例、温度、p H和时间四因素对猪皮胶原多肽螯合钙螯合效果的影响。通过设计单因素和正交试验对螯合效果进行优化,得到优化的螯合工艺的主要参数:肽钙比例3︰1、p H 7、温度50℃、螯合时间30 min。并对所制备的胶原多肽螯合钙粉末进行傅立叶红外光谱和紫外吸收定性检测,发现均发生不同程度的峰移动,证明螯合前后胶原多肽-化学结构上发生了一定的变化,确定有新的螯合物生成。The experiment take the chelating rate as index to study the effect of polypeptide and calcium proportion, temperature, p H and chelating time on the preparation process of pigskin collagen polypeptide chelated calcium. To screen the main parameters of the chelating process by designing single-factor test and orthogonal experiment design, get the optimization chelating process parameters： polypeptide and calcium proportion 3︰1, p H 7, temperature 50 ℃ and chelating time 30 min. The Fourier transform infrared spectra and the UV absorption to do the qualitative detection on the collagen polypeptide chelated calcium powder found that peak shift occurred at different degree, after chelated the collagen polypeptide was changed in chemical structure, proved a new chelate generated.

关 键 词：螯合 工艺 光谱检测 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]