蛋清合成复合氨基酸锌的研究

Synthesis of Zinc Chelate of Compound Amino Acids From Egg White

氨基酸锌作为新一代微量添加剂在医药、食料行业广泛应用。通过采用新型工艺选用鸡蛋清为原料，通过水解得到复合氨基酸，再与ZnO反应生成复合氨基酸锌。通过对氨基酸锌合成工艺的研究，讨论了蛋清水解时间与温度等因素对于产品产量的影响，水解以温度30℃，水解3h以内为宜，pH控制在5~7较为合适。

Amino acid zinc as a new generation of trace additive is widely applied in medicine and food industries. In this paper, using egg white as raw material, zinc chelate of compound amino acids was synthesized by using new technology. Effects of hydrolysis time and temperature of egg white on product yield were investigated. The optimized synthetic conditions were determined as follows：hydrolysis temperature 30 ℃,hydrolysis time 3 h,pH 5-7.