牡蛎肽锌螯合物的制备工艺研究  

Preparation of oyster peptide-zinc chelates

作　　者：刘艳[1] 鲁军[1] 陈亮[1] 王海轩[1] 谷瑞增[1] 蔡木易[1] 

机构地区：[1]中国食品发酵工业研究院,北京市蛋白功能肽工程技术研究中心,北京100015

出　　处：《食品工业科技》2016年第8期257-261,共5页Science and Technology of Food Industry

基　　金：北京市科技计划项目(Z131100003113010);国家十二五科技支撑项目(2012BAD33B04-02);国家高技术研究发展计划(863计划)项目(2013AA102205-02);科技北京百名领军人才培养工程项目(Z131110000513026)

摘　　要：分析牡蛎肽氨基酸组成及相对分子质量分布,并以牡蛎肽为原料、硫酸锌为锌源对牡蛎肽锌螯合物的制备工艺进行研究,通过测定锌离子螯合率和螯合物得率衡量螯合效果。结果表明,牡蛎肽相对分子质量小于1000 u的组分高达92.34%,富含谷氨酸和天冬氨酸这两种酸性氨基酸及其酰胺;保证螯合率及得率的最佳螯合条件为:肽与硫酸锌质量比为20∶1,肽浓度为0.06 g/m L,反应温度为50℃,沉淀剂乙醇为5倍反应液体积,p H5.33,反应时间60 min。在此条件下锌离子的螯合率为89.55%±0.23%,螯合物得率为56.64%±0.55%。The oyster peptides were characterized according to their amino acid composition and molecular weight distribution,and the preparation conditions of the peptides-zinc chelates were analyzed. Oyster peptides and zinc sulfate were the raw materials,and chelating effect was determined by chelating ratio of zinc and the yield of the peptide-zinc chelates. The results revealed that oyster peptides were composed of 92.34%peptides with a molecular size under 1000 u,and rich in glutamic acid and glutamine,aspartic acid and asparagines. Moreover,the optimal condition of the chelating reaction was as follow：the mass ratio of peptides to Zn SO4 was 20 ∶1,the concentration of peptides was 0.06 g/m L,the reaction temperature was 50 ℃,the dosage of precipitating agent（ethanol） was 5 times as much as reaction liquid,the p H value was 5.33,and the reaction time was 60 min. Under the optimal chelating conditions,the chelated zinc ratio reached 89.55% ±0.23%,and the productive index of the peptide-zinc chelates was 56.64%±0.55%.

关 键 词：牡蛎 肽 锌 螯合物 制备工艺 

分 类 号：TQ333.1[化学工程—橡胶工业]