摘要
利用脱脂豆粕的 1398中性蛋白酶水解液作为复合氨基酸来源，对食品营养强化剂——复合氨基酸钙络合物合成工艺条件进行了初步研究。重点研究了配位体摩尔比和 pH值对络合反应的影响，确定合适的络合反应条件为配位体摩尔比为 2∶ 1、 pH=8 0，产品的络合率达到 90％以上。用化学分析及红外光谱法鉴定了产品。初步试验得出复合氨基酸钙具有抗氧化性，这为其以后的应用拓展了思路。
Micromineral calcium chelate of compound amino acids made from soy－ cake hydrolysate of 1398 neutral proteinase enzyme.The synthetic conditions of calcium chelate of compound amino acides for fortified food was studied with an emphasis on the chelating reaction.The optimum conditions for the synthesis were found as follows:The molar ratio of ligand 2∶ 1； pH=8.0.The percent chelation was over 90％ .The yield was explained by analysis chemistry and IR method.And the calcium chelate of compound amino acid have the antioxidation.This study lays a foundation for the further application.
出处
《食品科技》
CAS
北大核心
2000年第6期8-9,12,共3页
Food Science and Technology
基金
哈尔滨市青年基金
