鸡蛋壳超微粉粉体性质及其对谷氨酸螯合钙制备的影响  

Properties of Ultra-Fine Eggshell Powder and Optimization of Preparation of Calcium-Chelating Glutamate from It

作　　者：胡荣[1] 郭守立 马宇熙[3] 陈铮[1] 乔峰[1] 王子荣[1] 

机构地区：[1]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052 [2]新疆农业大学动物科学学院,新疆乌鲁木齐830052 [3]乌鲁木齐市疾病预防控制中心,新疆乌鲁木齐830026

出　　处：《食品科学》2017年第10期251-257,共7页Food Science

基　　金：新疆农业大学研究生创新项目(XJAUGRI2015012)

摘　　要：考察蛋壳超微粉粉体性质并优化以原料谷氨酸螯合钙制备工艺。在蛋壳超微粉和粗粉粉体性质及单因素对比试验的基础上,采用响应面法优化蛋壳超微粉制备谷氨酸螯合钙最佳工艺。结果表明:蛋壳超微粉的填充性、水溶性、电导率均优于蛋壳粗粉,超微粉碎4 min蛋壳粉的各项品质特性最佳;蛋壳超微粉制备谷氨酸螯合钙的螯合率较蛋壳粗粉提高了12.57%,蛋壳超微粉较粗粉提高了谷氨酸的利用率,减少了能量的消耗;响应面法优化蛋壳超微粉制备谷氨酸螯合钙的最佳条件为蛋壳粉与谷氨酸物质的量比1∶2.0、pH 7、螯合时间59 min、螯合温度60℃。在最优条件下,蛋壳超微粉制备谷氨酸螯合钙的螯合率为81.12%。The first purpose of this research was to study the properties of ultra-fine eggshell powder in comparison with those of coarse eggshell powder. A second purpose was to optimize the preparation of calcium-chelating glutamate from ultra-fine eggshell powder using combination of one-factor-at-a-time method and response surface methodology. Results showed that the filling property, water solubility and electric conductivity of ultra-fine eggshell powder were better than those of coarse powder and a pulverization time of 4 min was found to be optimal to achieve the best quality of ultra-fine eggshell powder. Calcium-chelating glutamate prepared from ultra-fine eggshell powder demonstrated an increase in chelating rate of 12.57% compared with that prepared from coarse powder. Ultra-fine pulverization improved the utilization rate of glutamic acid and simultaneously cut down energy consumption. The optimal conditions for producing calcium-chelating glutamate were determined as follows： molar ratio of eggshell powder to glutamic acid, 1：2.0; pH, 7; chelating time, 59 min; and chelating temperature, 60 ℃ Under these optimal conditions, the chelating rate of calcium-chelating glutamate was 81.12%.

关 键 词：超微粉碎 鸡蛋壳 粉体性质 谷氨酸螯合钙 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]