鳀鱼多肽-铜离子螯合工艺优化及其影响因素探索

Optimization of chelation process of anchovy(Engraulis japonicus) peptide-Cu and its influencing factors exploring

以鳀鱼为原料,研究多肽与铜离子螯合的影响因素。通过比较在不同多肽与硫酸铜添加比例、pH值、温度和时间条件下的螯合率及进行正交试验,确定最佳工艺条件,并在最佳条件下探索多肽分子量对螯合率的影响。结果表明,最佳螯合条件为多肽与硫酸铜的添加比例6∶1、pH 6、温度50℃、时间50 min,在此条件下螯合率为61.3%。多肽分子量小于300 u时螯合率较低,在(600～1 000) u时螯合率最高为72.6%,大于1 000 u时,铜离子螯合率下降。

The anchovy was used as raw material to study the influencing factors of peptide chelation with copper ions. Comparing the chelate rate under different conditions,such as the addition ratio of polypeptide and copper sulfate,pH,reaction temperature and time, the optimal process conditions were determined through orthogonal test.And the effect of molecular weight on chelate rate was explored under optimal conditions.The result showed that the optimal chelation process was the addition ratio of 6∶1,pH6,reaction for 50 min at 50℃,and the chelate rate was 61.3% under these conditions.The chelate rate was lower when the molecular weight of the peptide was less than 300 u.When the molecular weight of the peptide was between 600 and 1 000 u,the chelate rate was the highest as 72.6%.When the peptide was larger than 1 000 u,the chelate rate of copper ions decreased.