Abstract:In order to produce zinc supplements easily digested and absorbed by the human body and to increase the added value of dark meat of mackerel, the oligopeptide of dark meat mackerel was chelated with zinc. The mackerel dark-colored meat peptide chelated zinc was prepared by the ultrasonic method using the peptide (<3 000) of dark meat mackerel as raw material. The chelation process was optimized by single factor combined with response surface methodology based on the chelation yield and chelation rate, and the amino acid compositions and energy spectrum of the chelate were further analyzed. The results showed that the optimal chelating process conditions were set as chelating time of 51 min, chelating temperature of 72 ℃, peptide zinc mass ratio of 1:2, peptide concentration of 5.35%, and chelating pH value of 7.9. Under this condition, the zinc chelation yield and chelation rate were 55.86% and 65.12%, respectively, consistent with the predicted values. This study could provide a theoretical basis for the preparation of zinc chelates and the high-value utilization of mackerel dark meat.
