响应面法优化大豆肽与钙离子螯合的研究

Optimization of Chelation of Soybean Peptides with Calcium Using Response Surface Method

为优化大豆肽-钙的螯合工艺,在单因素的基础上,应用响应面法对大豆肽与氯化钙的混合质量比、水浴时间以及无水乙醇添加倍数之间的交互作用进行试验探讨并确立了最佳水平。研究结果表明:无水乙醇添加倍数显著地影响了大豆肽-钙螯合效果,混合质量比、水浴时间次之,优化的最佳条件为:混合质量比4.2∶1,水浴时间21.3 m in,无水乙醇添加6倍,在此条件下,大豆肽-钙的得率为65.4752%,钙质量比为7.74 g/(100 g大豆肽-钙产品)。大豆肽与大豆肽-钙的傅里叶变换红外光谱对照结果显示:在大豆肽-钙的螯合工艺中,氨基与羧基均参与了螯合反应。

To optimum the chelation technology of soybean peptides with calcium, based on single factor tests, the response surface method was used to investigate the interaction of soybean peptides to CaCl2 ratio, water bath time and the times of absolute alcohol volume to mixed liquor volume; finally their optimum levels were established. Resuits： The times of absolute alcohol volume to mixed liquor is much more important than the other two factors. The optimum process parameters for the soybean peptides - calcium chelation are soybean peptides to CaCl2 ratio 4.2 ： 1, water bath time 21.3 rain, and the times of absolute alcohol volume to mixed liquor volume 6. Under the conditions the yield of soybean peptides - calcium is 65. 4752% , and the calcium content of product is up to 7.74 g per 100 g soybean peptides - calcium. The comparison of Fourier transform infrared spectroscopy between soybean peptides and soybean peptides -calcium shows that both amino groups and carboxyl groups participate in the chelating reaction.