鲢鱼骨胶原多肽螯合钙的制备研究

文章探讨了以鲢（Hypophthalmichthysmolitrix）鱼骨为原料，采用风味蛋白酶酶解制备骨胶原多肽水解液，剩余骨渣经乳酸提取制备骨粉酸解液（钙液），研究其通过螯合制备鲢鱼骨胶原多肽螯合钙的工艺条件。分析了酶解时间对鲢鱼骨蛋白酶解产物产品品质和功能特性（溶解性和热稳定性）的影响以及采用乳酸提取鲢鱼骨中钙时提取温度对钙溶出率的影响，并以螯合率为指标，考察pH、时间、温度和多肽液与钙液体积比对螯合反应的影响。结果表明，在温度50℃，按原料鱼排质量0．09％加入风味蛋白酶酶解30min制备出的鲢鱼骨胶原多肽具有良好的产品品质和功能特性；乳酸提钙时提取温度对钙溶出率没有显著性影响（P〉0．05）；在pH8、温度25℃条件下，多肽液与钙液体积比1：1反应40min得到的鲢鱼骨胶原蛋白螯合钙螯合率最高（85．24％）。

Preparation and research of collagen polypeptide chelated calcium from fishbone of silver carp

We investigated the technological parameters in preparation of collagen polypeptide chelated calcium （CPCC） from fish- bone of silver carp （Hypophthalmichthys molitrix） which were chelated by collagen polypeptide hydrolysates （CPH）, hydrolyzed by flavourzyme and calcium extract （CE） , and extracted with lactic acid from fishbone to explore the effect of hydrolysis time on the quality and functional properties （ solubility and heat stability） of CPH and effect of extraction temperature on the concentration of calcium of CE, as well as influence of chelation parameters （pH, time, temperature and volume ratio of CPH to CE） on the che- late rate of CPCC. The optimal quality and functional properties for preparation of CPH were obtained when the fish was hydrolyzed at 50 ℃ for 30 min by flavourzyme with an addition of 0.09% of the weight of fishbone. Extraction temperature of lactic acid had no significant effect on the concentration of calcium of CE （ P 〉 0.05）. The optimal parameters for chelation of CPCC were determined as： pH 8, 25 ℃ , 40 min and the volume ratio of CPH to CE 1： 1, under which the chelation rate reached 85.24%.