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文章摘要
鲐鱼暗色肉肽锌螯合物的制备及结构表征研究
Preparation and Structure Characterization of Dark-colored Carpeptide Zinc Chelate of Mackerel
投稿时间:2020-07-16  修订日期:2020-08-25
DOI:
中文关键词: 关键词:鲐鱼暗色肉  螯合锌  响应面法  优化
英文关键词: Keywords: mackerel dark meat  chelated zinc  response surface method  optimization
基金项目:
作者单位E-mail
王晴 宁波大学 673193506@qq.com 
邵珺 宁波南衡进出口有限公司  
李勇勇 宁波大学食品与药学学院  
石娟 宁波大学食品与药学学院  
周丽萍 宁波大学食品与药学学院  
李超群 宁波大学食品与药学学院  
娄永江 宁波大学 louyongjiang@nbu.edu.cn 
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中文摘要:
      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,本实验将鲐鱼暗色肉多肽与锌进行螯合。以鲐鱼暗色肉蛋白肽(<3kDa)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51min、螯合温度72?℃、肽锌质量比1:2、肽浓度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。
英文摘要:
      In order to produce zinc supplements easily digested and absorbed by the human body and to increase the added value of the dark meat of mackerel, to chlelat the dark meat polypeptide of mackerel with zinc. Taking the dark meat protein peptide (<3kDa) of mackerel as raw material, to prepare the dark meat peptide chelated zinc of mackerel by the ultrasonic method . Taking the chelation yield and chelation rate as indexes, to optimize the chelation process and to analyze the amino acid and energy spectrum of the chelate by single factor and response surface methodology. The results showed that the best chelating process conditions were: chelating time was 51 min, chelating temperature was 72 ℃, peptide zinc mass ratio was 1:2, peptide concentration was 5.35%, chelating pH value was 7.9. Under this process condition, the zinc chelation yield and chelation rate were 55.86% and 65.12%, respectively, which was consistent with the model predictions. This study provided a theoretical basis for the preparation of zinc chelate and the high-value utilization of dark meat of mackerel.
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