食品与发酵工业

罗非鱼鳞胶原蛋白肽锌螯合物制备工艺优化

  • 刘永 ,
  • 黎彬庆 ,
  • 韦寿莲
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网络出版日期: 2013-04-25

Optimization of preparation for tilapia scale collagen peptide zinc chelate

  • Liu Yong ,
  • Li Bin-qing ,
  • Wei Shou-lian
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Online published: 2013-04-25

摘要

为了获得罗非鱼鳞胶原蛋白肽锌螯合物的最佳制备工艺,采用响应面法进行优化其制备工艺,建立了肽锌螯合率与pH、肽锌质量比、时间和温度的数学模型。得到最佳制备工艺参数为:pH 5.0、肽锌质量比2.5∶1、时间35 min和温度54℃,肽锌螯合率的预测值为92.79%,验证试验值为91.96%,与预测值无显著性差异。

本文引用格式

刘永 , 黎彬庆 , 韦寿莲 . 罗非鱼鳞胶原蛋白肽锌螯合物制备工艺优化[J]. 食品与发酵工业, 2013 , 39(04) : 125 -129 . DOI: 10.13995/j.cnki.11-1802/ts.2013.04.038

Abstract

In order to obtain the best preparation process for tilapia scales collagen peptide zinc chelate,response surface methodology was used to optimize the preparation process,and a mathematical model of peptide zinc chelate yield with the relation of pH,peptide zinc mass ratio,time and temperature was established.The optimal preparation process was as follows: pH 5.0,peptide zinc mass ratio 2.5:1,time 35 min and temperature 54℃.Under the above condition,the predicted value of the peptide zinc chelate yield was 92.79%,and the experimental value was 91.96%,which was no significant difference between the experimental and predicted values.The mathematical model obtained in this experiment will provide a basis for further research of fish scales processing.
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