LIU Jing-jing, XU Yun-tao, ZHOU Rong, CHENG Run-qing, SUN Yuan-yuan, WANG Juan, DU Yu-xin. Study on the technology of peptides from Corbicula fluminea meat chelated ferrous ions[J]. Science and Technology of Food Industry, 2018, 39(2): 224-228. DOI: 10.13386/j.issn1002-0306.2018.02.042
Citation: LIU Jing-jing, XU Yun-tao, ZHOU Rong, CHENG Run-qing, SUN Yuan-yuan, WANG Juan, DU Yu-xin. Study on the technology of peptides from Corbicula fluminea meat chelated ferrous ions[J]. Science and Technology of Food Industry, 2018, 39(2): 224-228. DOI: 10.13386/j.issn1002-0306.2018.02.042

Study on the technology of peptides from Corbicula fluminea meat chelated ferrous ions

  • Taking Corbicula fluminea meat as materials,the optimal conditions of peptides from Corbicula fluminea meat chelated with ferrous ions were researched. On the basis of single factor experiment,the best chelation technology of Corbicula fluminea peptides were optimized by response surface methodology. The optimal chelation parameter were as follows:pH6.0,Corbicula fluminea peptides/ferrous ions ratio(1.5:1,mg/mg),reaction time 41 minute and reaction temperature 31℃,and under these conditions,the predicted chelation rate was 82.40% while the actual chelation rate was 81.63%.Both amino and carboxyl groups were involved in the complex by infrared spectroscopic analysis. The research would wide the way to process and utilize Corbicula fluminea,and provide a certain theoretical basis for the development and application of peptides chelated ferrous ions.
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