鲐鱼暗色肉肽锌螯合物的制备及结构表征  

Preparation and Structure Characterization of Dark-Colored Peptide Zinc Chelate of Mackerel

作　　者：王晴[1] 邵珺 李勇勇 石娟 周丽萍[1] 李超群[1] 娄永江[1] WANG Qing;SHAO Jun;LI Yongyong;SHI Juan;ZHOU Liping;LI Chaoqun;LOU Yongjiang(College of Food and Pharmacy,Ningbo University,Ningbo 315211,China;Ningbo Nanheng Import and Export Co.,Ltd.,Ningbo 315000,China)

机构地区：[1]宁波大学食品与药学学院,浙江宁波315211 [2]宁波南衡进出口有限公司,浙江宁波315000

出　　处：《食品与生物技术学报》2021年第5期78-87,共10页Journal of Food Science and Biotechnology

基　　金：国家“十三五”海洋经济创新发展示范项目(NBHY-2017-S1)。

摘　　要：为生产易被人体消化吸收的锌补充剂,提高鲐鱼暗色肉的附加值,本研究将鲐鱼暗色肉寡肽与锌进行螯合。以鲐鱼暗色肉蛋白肽(相对分子质量小于3000)为原料,采用超声法制备鲐鱼暗色肉肽螯合锌。以螯合得率和螯合率为指标,采用单因素与响应面结合的方法,对螯合工艺进行优化,并对螯合物进行氨基酸、能谱分析。结果表明,最佳螯合工艺条件为:螯合时间51 min、螯合温度72℃、肽锌质量比1∶2、肽质量分数5.35%、螯合pH值7.9时,在该工艺条件下测得肽锌螯合得率与螯合率分别为55.86%、65.12%,与模型预测值相符。本研究为锌螯合物的制备以及鲐鱼暗色肉的高值化利用提供了理论依据。In order to produce zinc supplements easily digested and absorbed by the human body and to increase the added value of dark meat of mackerel,the oligopeptide of dark meat mackerel was chelated with zinc.The mackerel dark-colored meat peptide chelated zinc was prepared by the ultrasonic method using the peptide(<3000)of dark meat mackerel as raw material.The chelation process was optimized by single factor combined with response surface methodology based on the chelation yield and chelation rate,and the amino acid compositions and energy spectrum of the chelate were further analyzed.The results showed that the optimal chelating process conditions were set as chelating time of 51 min,chelating temperature of 72℃,peptide zinc mass ratio of 1:2,peptide concentration of 5.35%,and chelating pH value of 7.9.Under this condition,the zinc chelation yield and chelation rate were 55.86%and 65.12%,respectively,consistent with the predicted values.This study could provide a theoretical basis for the preparation of zinc chelates and the high-value utilization of mackerel dark meat.

关 键 词：鲐鱼暗色肉 螯合锌 响应面法 优化 

分 类 号：S986.1[农业科学—捕捞与储运]