摘要
以罗非鱼鱼皮为原料,研究鱼皮胶原多肽和镁离子的螯合工艺条件。探讨了鱼皮胶原多肽与氯化镁的质量比、反应体系的pH、螯合温度、螯合时间等因素对鱼皮胶原蛋白螯合反应的影响;在单因素实验的基础上,通过响应面法对鱼皮胶原多肽与镁的螯合工艺条件进行优化,确定最佳的螯合工艺条件为:质量比1∶5、pH7.0、螯合温度70℃、螯合时间30min。在此条件下,螯合率达84.58%。通过对比螯合反应前后傅里叶变换红外光谱图的变化,证明了鱼皮胶原多肽与镁离子形成了新的螯合物。
With Tilapia skin as material, chelating conditions for skin collagen peptides and magnesium （11）iron were investigated.The effects of collagen peptides-magnesium chloride ratio, pH, tempretureand reaction time on chelating efficiency were discussed. According to single test and response surface experiment, the optimum preparation conditions of collagen peptides- magnesium chloride were obtained as follows, collagen peptides/ magnesium mass ratio of 1 ：5, pH7.0, temperature ？0℃, reaction time 30min.Under these conditions, the chelation rate was up to 84.58% .The results from fourier transform infrared spectroscopy scan also proved that the collagen peptides of Tilapia fish skin and magnesium ions were chaleted and turned into a new kind of chelate compoud.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第15期238-241,245,共5页
Science and Technology of Food Industry
基金
南宁市科学研究与技术开发计划项目(20121018)
茂名市科技计划项目(2012A01005)
广西科学研究与技术开发计划项目(桂科攻11107005-2)
广西大学科研基金项目(XBZ110603)
关键词
罗非鱼
鱼皮
胶原多肽
螯合
镁
Tilapia
fish skin
collagen peptides
chelation
magnesium
