克氏原螯虾壳肽螯合锌的制备其性质研究

Study on Preparation of Crayfish Shell Polypeptides Chelated with Zinc and Its Property

本实验以克氏原螯虾的副产物为原料来源,采用复合酶解法提取其中的多肽分析其氨基酸组成成分,并用多肽溶液与Zn2+螯合反应,用正交试验优化实验工艺。结果表明:多肽中所含氨基酸丰富,其中人体所需的必需氨基酸占氨基酸总量的47.4%,呈味氨基酸(尤其是谷氨酸、天冬氨酸)的含量较多,占总量的40.9%。克氏原螯虾多肽螯合Zn2+的最佳工艺为物料比10:1在80 o C下反应40 min,pH值5.5,在此条件下螯合物产率达到最大为70.7%。

This experiment took the by-product of Crayfish shell as the raw material and adopted the composite enzyme hydrolysis method to extract its polypeptide which was used to analyze amino acids composition. Using the polypeptides solution react with Zn：~ and optimizing the experimental process. Those results show that： It contain various amino acids in the Crayfish shell polypeptides. In which ,the essential amino acids which human body demanding account for the 47.4% of the amount of amino acids and the amount of flavor amino （especially glutamate, aspartate） acid which are more than others account for the 40.9% of total amino acids. The optimal experimental technology of chelating the polypeptides Crayfish shell with Zn^2＋ are as follows： material ratiol10：1, temperature 80℃ pH5.5 and extraction time 40 minutes. the productivity reach its maximum in this condition, which is 70,7%.