细点圆趾蟹肉酶解肽螯合锌工艺的优化

Optimization for Chelating Conditions of Zinc With the Hydrolysis Peptides From Ovalipes punctatus Meat

为了优化蟹肉酶解肽的锌螯合工艺,以细点圆趾蟹肉为原料,制得蟹肉酶解物,通过单因素试验,考察酶解物与硫酸锌的质量比、pH、反应时间、酶解物浓度、反应温度对锌修饰蟹肉酶解肽的影响,采用正交试验优化蟹肉酶解肽的锌修饰工艺。结果表明,在酶解物与硫酸锌的质量比2∶1、pH值6.5、时间60 min、酶解物浓度5%、温度55℃条件下,酶解肽-锌的螯合率为91.52%,螯合物得率为25.83%,该工艺条件下酶解肽与锌的螯合率和螯合物得率均较高。本研究结果为新型生物态锌的研制、细点圆趾蟹的高值化利用提供了依据。

In order to optimize the chelating conditions of zinc with the hydrolysis products from Ovalipes punctatus meat, using the meat of Ovalipes punctatus as the raw material, the effect of weight ratio, pH, hydrolysate concentration, chelate temperature and time on the chelate rate were researched, and the optimum conditions for chelation of zinc with the hydrolysis product were determined by single-factor and orthogonal experiments. The results showed the optimal chelate conditions were as follows： weight ratio 2： 1, pH 6.5, chelate time 60min, hydrolysate concentration 5%, chelate temperature 55℃, respectively. Under the optimized conditions, the chelate rate and yield of zinc-hydrolysis peptides were up to 91.52% and 25.83% , respectively. These chelating conditions could achieve a higher chelate rate and yield, which provided a good basis for the development of new biological state zinc preparation and high-value utilization of Ovalipes punctatus.