摘要
为了研究不同大豆肽钙复合物的溶解稳定性,以大豆多肽为原料制备大豆肽钙复合物,分析了50mg/mL浓度下肽钙溶液在离心前后的固形物含量与多肽含量,以及析出沉淀的组成成分,最后研究了超高温瞬时灭菌处理对不同浓度肽钙溶液凝胶形成的影响。结果表明,不同多肽所制备的肽钙复合物溶解稳定性有显著差异;BML-Ca在500mg/mL浓度下仍然为澄清溶液状态;在经过杀菌处理后,300～500mg/mL浓度下均产生了凝胶现象。因此,大豆肽钙复合物BML-Ca更加适合制备口服液产品的要求,最适的溶解浓度在200～300mg/mL。
To study the dissolution stability of different soybean peptide- calcium complexes （ SP- Ca） which were made of different soybean peptides,the content of solids and peptides of SP-Ca solution were determined before centrifugation and after centrifugation, respectively.The composition of sediment gained after the centrifugation was also analyzed. At last, the influence on the gel formation which was caused by UHT treatment of different concentrations of SP-Ca solution was studied. The results showed that the dissolution stability of the SP-Ca solutions made of different soybean peptides was significantly different.The BML-Ca solution was still clear at the 500mg/mL concentration.After UHT treatment,the gel formed at the 300-500mg/mL concentration of the solution. So the soybean peptide-calcium complexes BML-Ca was the best choice for the preparation of oral liquid products,and the best concentration was 200-300mg/mL.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第4期94-96,共3页
Science and Technology of Food Industry
关键词
大豆多肽
大豆肽钙复合物
溶解稳定性
soybean peptides
soybean peptide-calcium complexes
dissolution stability
