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中国精品科技期刊2020
响应面法优化罗非鱼鱼皮胶原多肽螯合镁的工艺条件的研究[J]. 食品工业科技, 2013, (15): 238-241. DOI: 10.13386/j.issn1002-0306.2013.15.024
引用本文: 响应面法优化罗非鱼鱼皮胶原多肽螯合镁的工艺条件的研究[J]. 食品工业科技, 2013, (15): 238-241. DOI: 10.13386/j.issn1002-0306.2013.15.024
Optimization of process conditions for tilapia skin collagen peptides chelating with magnesium by response surface methodology[J]. Science and Technology of Food Industry, 2013, (15): 238-241. DOI: 10.13386/j.issn1002-0306.2013.15.024
Citation: Optimization of process conditions for tilapia skin collagen peptides chelating with magnesium by response surface methodology[J]. Science and Technology of Food Industry, 2013, (15): 238-241. DOI: 10.13386/j.issn1002-0306.2013.15.024

响应面法优化罗非鱼鱼皮胶原多肽螯合镁的工艺条件的研究

Optimization of process conditions for tilapia skin collagen peptides chelating with magnesium by response surface methodology

  • 摘要: 以罗非鱼鱼皮为原料,研究鱼皮胶原多肽和镁离子的螯合工艺条件。探讨了鱼皮胶原多肽与氯化镁的质量比、反应体系的pH、螯合温度、螯合时间等因素对鱼皮胶原蛋白螯合反应的影响;在单因素实验的基础上,通过响应面法对鱼皮胶原多肽与镁的螯合工艺条件进行优化,确定最佳的螯合工艺条件为:质量比1∶5、pH7.0、螯合温度70℃、螯合时间30min。在此条件下,螯合率达84.58%。通过对比螯合反应前后傅里叶变换红外光谱图的变化,证明了鱼皮胶原多肽与镁离子形成了新的螯合物。 

     

    Abstract: With Tilapia skin as material, chelating conditions for skin collagen peptides and magnesium ( II) iron were investigated.The effects of collagen peptides - magnesium chloride ratio, pH, tempretureand reaction time on chelating efficiency were discussed. According to single test and response surface experiment, the optimum preparation conditions of collagen peptides - magnesium chloride were obtained as follows: collagen peptides / magnesium mass ratio of 1∶5, pH7.0, temperature 70℃, reaction time 30min.Under these conditions, the chelation rate was up to 84.58%.The results from fourier transform infrared spectroscopy scan also proved that the collagen peptides of Tilapia fish skin and magnesium ions were chaleted and turned into a new kind of chelate compoud.

     

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