摘要
以猪皮明胶复合酶解胶原多肽和葡萄糖酸钙为原料,多肽钙螯合率为指标,在一定条件下制备多肽螯合钙。通过Plackett-Buiman(PB)和中心组合设计(CCD),考察胶原多肽/水料液比、多肽/葡萄糖酸钙质量比、p H、反应温度、反应时间、搅拌时间、搅拌速度等因素对多肽螯合率的影响。结果表明:通过PB设计筛选出多肽/葡萄糖酸钙质量比、p H和反应时间为多肽钙螯合主要影响因素,经CCD优化确定最佳螯合工艺为多肽/葡萄碳酸钙质量比5.5∶1,p H6.0,反应时间130 min,胶原多肽/水料液比1.5∶100,反应温度60℃,搅拌速度30 r/min,搅拌时间20 min。在此条件下,多肽螯合率达78.3%。采用紫外光谱、红外光谱、扫描电镜、X衍射等手段,研究了猪皮胶原多肽螯合钙的结构,结果表明猪皮胶原多肽与钙形成了螯合物,且胶原多肽的氨基和羧基均与Ca2+发生了螯合反应。
In this paper,the combination between collagen po!ypeptide and calcium gtuconate was studied based on the preparation of collagen polypeptide from pigskin gelatin by measuring chelate rate. Plackett- Burman（PB） design and central composite design（CCD） were applied to screen and optimize 7 factors（solid- liquid ratio,ratio of collagen polypeptide to calcium gluconate, pH,reaction temperature,reaction time,agitation speed and mixing time） for the calcium binding capacity. The ratio of collagen polypeptide to calcium gluconate, pH and the reaction time were the main factors of chelated calcium by PB design. The optimal chelate condition was determined as= ratio of collagen polypeptide to calcium gluconate 5.5：1 （W/W）, pH6.0,reaction time 130 min,solid-liquid ratio 1.5：100, reaction temperature 60 ℃, agitation speed 30 r/min,and mixing time 20 min and the chelate rate of Ca-collagen polypeptide could reach 78.3%. The structure of chelated calcium was characterized by the UV-VlS,FT-IR,SEM and X-ray. The research confirmed the chelating reaction between calcium ion and collagen polypeptide,and the coordination reaction between calcium and carboxyl/amino group of collagen polypeptide occurred.
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第20期309-313,330,共6页
Science and Technology of Food Industry
基金
山西省高等学校科技创新项目(20141123)
国家"十二五"科技支撑计划项目(2012BAD12B07-05)
关键词
猪皮明胶
胶原多肽
螯合钙
螯合率
响应面
pigskin gelatin
collagen polypeptide
chelated calcium
chelate rate
response surface methodology
