Preparation of oyster peptide-zinc chelates
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摘要: 分析牡蛎肽氨基酸组成及相对分子质量分布,并以牡蛎肽为原料、硫酸锌为锌源对牡蛎肽锌螯合物的制备工艺进行研究,通过测定锌离子螯合率和螯合物得率衡量螯合效果。结果表明,牡蛎肽相对分子质量小于1000 u的组分高达92.34%,富含谷氨酸和天冬氨酸这两种酸性氨基酸及其酰胺;保证螯合率及得率的最佳螯合条件为:肽与硫酸锌质量比为20∶1,肽浓度为0.06 g/m L,反应温度为50℃,沉淀剂乙醇为5倍反应液体积,p H5.33,反应时间60 min。在此条件下锌离子的螯合率为89.55%±0.23%,螯合物得率为56.64%±0.55%。Abstract: The oyster peptides were characterized according to their amino acid composition and molecular weight distribution,and the preparation conditions of the peptides-zinc chelates were analyzed. Oyster peptides and zinc sulfate were the raw materials,and chelating effect was determined by chelating ratio of zinc and the yield of the peptide-zinc chelates. The results revealed that oyster peptides were composed of 92.34%peptides with a molecular size under 1000 u,and rich in glutamic acid and glutamine,aspartic acid and asparagines. Moreover,the optimal condition of the chelating reaction was as follow:the mass ratio of peptides to Zn SO4 was 20 ∶1,the concentration of peptides was 0.06 g/m L,the reaction temperature was 50 ℃,the dosage of precipitating agent(ethanol) was 5 times as much as reaction liquid,the p H value was 5.33,and the reaction time was 60 min. Under the optimal chelating conditions,the chelated zinc ratio reached 89.55% ±0.23%,and the productive index of the peptide-zinc chelates was 56.64%±0.55%.
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Keywords:
- oyster /
- peptide /
- zinc /
- chelate /
- preparation technology
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