| 牡蛎蛋白酶解物螯合锌的工艺优化 |
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| 引用本文： | 陈达,霍敏晶,黄文芊,刘尊英. 牡蛎蛋白酶解物螯合锌的工艺优化[J]. 农产品加工．学刊, 2012, 0(10): 5-7,13 |
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| 作者姓名： | 陈达 霍敏晶 黄文芊 刘尊英 |
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| 作者单位： | 中国海洋大学食品科学与工程学院 |
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| 基金项目： | 国家自然科学基金资助项目(31101379) |
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| 摘 要： | 研究了不同酶解方式、不同螫合反应条件对牡蛎蛋白酶解物螯合锌盐的影响。结果表明,单一酶酶解方式中,胃蛋白酶酶解物螫合锌离子活性最强;胃蛋白酶与胰蛋白酶、木瓜蛋白酶复合酶解后,其产物螯合锌离子活性与胃蛋白酶单独酶解产物相比显著降低(p<0.05)。胃蛋白酶酶解物与硫酸锌螫合的最佳工艺条件为:pH值6.5,酶解物蛋白质量分数小于7%,蛋白与锌盐质量比3:1,温度40℃,螫合反应时间30 min。
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| 关 键 词： | 牡蛎 蛋白酶解物 锌 |
Optimization of Technology for Zinc Binding Activities of Oyster Protein Hydrolysates |
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| CHEN Da,HUO Min-jing,HUANG Wen-qian,LIU Zun-ying. Optimization of Technology for Zinc Binding Activities of Oyster Protein Hydrolysates[J]. Nongchanpin Jlagong.Xuekan, 2012, 0(10): 5-7,13 |
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| Authors: | CHEN Da HUO Min-jing HUANG Wen-qian LIU Zun-ying |
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| Affiliation: | (College of Food Science and Engineering,Ocean University of China,Qingdao,Shandong 266003,China) |
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| Abstract: | The effects of enzymes and chelation conditions on the zinc binding activities of oyster protein hydrolysates are investigated.The results indicate that pepsin is the best enzyme for preparation oyster protein hydrolysates with high zinc binding activity.Pepsin combined with trypsin or papain has negative effect on the zinc binding activity,and the zinc binding activity is lower than that of pepsin hydrolysates(p<0.05).The optimal condition for preparation protein-zinc chelation is as follows:pH 6.5,the mass ratio of hydrolysates protein to zinc sulfate 3:1,temperature 40℃,concentration of protein lower 7%,time 30 min. |
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| Keywords: | oyster protein hydrolysates zinc |
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