微波辅助制备鸡蛋壳膜多肽螯合钙的研究

Microwave assisted preparation of egg shell membrane peptide chelated calcium

以鸡蛋壳和鸡蛋壳膜为原料,通过微波辅助的方法制备多肽螯合钙,并考察了多肽质量浓度、微波功率和微波时间对螯合率的影响。使用基于Box﹣Behnken设计的响应曲面法对螯合条件加以优化,并通过体外模拟的方法对多肽螯合钙的肠道吸收性质进行评价。结果显示,微波可以显著增加螯合率,经过优化后的钙螯合率可达88.1%。体外模拟实验显示,相比市售补钙制剂,产物具有更高的肠道吸收效果。

The polypeptide chelated calcium was prepared from egg shell and its membrane by microwave assisted method,and the effects of mass concentration of polypeptide,microwave power and microwave time on chelation rate was investigated.The conditions of chelation were optimized by response surface method based on Box-Behnken design,and the digestibility and absorption properties of polypeptide chelated calcium were evaluated by in vitro simulation.The results show that microwave can significantly increase the chelation rate,and the optimized calcium chelation rate is up to 88.1%.In vitro experiments show that the products have higher intestinal absorption efficiency than the commercially available calcium supplements.