摘要
得到河蚬多肽螯合钙的最佳螯合工艺,并测定其抗氧化活性。考察螯合温度、时间、河蚬多肽与钙离子的质量比以及pH对螯合率的影响,根据响应面分析试验结果,得出最佳螯合工艺;并测定螯合前后的抗氧化活性。结果表明,在pH为8.0,河蚬多肽与钙离子的质量比为2.3∶1,螯合时间为39 min,螯合温度为40℃时,实际测得河蚬多肽螯合钙的螯合率为82.52%,预测值为83.63%;多肽螯合物对DPPH自由的清除能力增强。河蚬多肽螯合钙的制备为河蚬的开发利用提供了必要的理论基础。
Get the best preparation technology of Corbicula fluminea polypeptide chelating calcium, and determine its antioxidant activity. Under given conditions, calcium binding capacity was investigated as a function of reaction temperature, time, mass ratio between Corbicula fluminea meat polypeptides and calcium and pH, the optimum chelation process was obtained by response surface analysis and antioxidant activity measured before and after chelating. Results showed that at pH 8.0, mass ratio of 2.3∶1, chelating time of 39 minutes, chelating temperature of 40 ℃, the chelating rate of Corbicula fluminea peptides chelating calcium was 82.52%, predictive value was 83.63%. DPPH radical scavenging of peptides chelated calcium was increased. Preparing Corbicula fluminea polypeptide chelated calcium which provided the necessary theoretical basis for exploitation of Corbicula fluminea.
出处
《食品工业》
CAS
北大核心
2017年第3期94-98,共5页
The Food Industry
关键词
河蚬
多肽螯合钙
制备
抗氧化活性
Corbicula fluminea
polypeptide chelated calcium
preparation
antioxidant activity
