摘要
以鹿骨为原料,通过正交试验优化胶原多肽螯合钙的制备工艺。试验结果表明,各因素对骨胶原蛋白水解度的影响大小顺序为:酶用量>酶解温度>酶解时间>液料质量比;酶解最佳条件为:酶用量14 000 U/g、液料质量比10∶1、酶解温度50℃、酶解时间5 h;在此条件下,骨胶原蛋白有最大水解度,为15.7%。在得出制备胶原多肽最佳条件下,进行胶原多肽螯合钙的制备,通过螯合正交试验可知,各因素对螯合率影响大小顺序为:酶解液与氯化钙溶液体积比>螯合温度>螯合时间>pH,在pH 6、酶解液与氯化钙溶液体积比2∶1、螯合温度40℃,螯合时间50 min条件下,最大螯合率为51.6%。此次研究对提高鹿骨利用率及后续鹿骨产品的开发及利用具有一定的指导意义。
The preparation technology of collagen peptide chelated calcium was optimized by orthogonal test. The results showed that the main factor affecting the degree of hydrolysis was enzyme dosage, followed by temperature, time and liquidmaterial ratio. The optimum conditions for enzymatic hydrolysis were 14 000 U/g of enzyme dosage, 10:1 of liquid-material mass ratio, 50 ℃ of enzymatic hydrolysis temperature, and 5 h of extracted time. Under these conditions, the maximum degree of hydrolysis was 15.7%. When the collagen polypeptide was ready, the chelating calcium of collagen polypeptide was prepared. The results showed that the main factor affecting the chelating rate was volume ratio of enzymatic hydrolysis solution to calcium chloride solution, followed by chelating temperature, chelating time and pH. The maximum chelating rate was 51.6% under the conditions which were 6 of pH, 2:1 of the volume ratio of enzymatic hydrolysis solution to calcium chloride solution, 40 ℃ of the chelating temperature, and 50 min of the chelating time. The study had a certain guiding significance for improving the utilization rate of deer bone and the development of subsequent deer bone products.
作者
张磊
刘松鑫
刘畅
王泽帅
孙印石
ZHANG Lei;LIU Songxin;LIU Chang;WANG Zeshuai;SUN Yinshi(Special Research Institute of Chinese Academy of Agricultural Sciences,Changchun 130112;College of Chinese Medicinal Materials,Jilin Agricultural University,Changchun 130118)
出处
《食品工业》
CAS
北大核心
2019年第11期1-6,共6页
The Food Industry
基金
吉林省科技发展计划项目(20170309002YY,20170311027YY,20180201076YY)
中国农业科学院科技创新工程项目(CAAS-ASTIP-2016-ISAPS)
关键词
鹿骨
胶原多肽
螯合钙
工艺优化
deer bone
collagen polypeptide
chelated calcium
process optimization
