Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Study on zinc protein chelate of proteinhydrolyzate from byproduct of Tilapia[J]. Science and Technology of Food Industry, 2013, (04): 281-284. DOI: 10.13386/j.issn1002-0306.2013.04.068
Citation: Study on zinc protein chelate of proteinhydrolyzate from byproduct of Tilapia[J]. Science and Technology of Food Industry, 2013, (04): 281-284. DOI: 10.13386/j.issn1002-0306.2013.04.068
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Study on zinc protein chelate of proteinhydrolyzate from byproduct of Tilapia

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  • The ultrafiltration of proteinhydrolyzate from byproduct of Tilapia was used as the material, and the chelate condition of zinc protein was studied.The best condition of chelate was:pH6.0, 80℃, 14min, AA/Zn 2 + ratio 1.5:1, ZnSO 4 as zinc source.Then the chelation of zinc was 68.12%.And the product was testified by IR.The amino characteristic peak moved to infrared direction.This verified the existence of zinc protein chelate.
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