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投稿时间：2015-08-19
投稿时间：2015-08-19
中文摘要: 肽钙螯合物具有第一代、第二代和第三代钙制剂都无可比拟的优点，探讨最佳肽钙螯合方法：以螯合率为指标，对干酪素水解肽和钙螯合工艺进行研究，研究结果表明，最佳的螯合条件为肽钙质量比为2∶1，pH为8.0，温度为50℃，时间为40min，此时螯合率为72.78%。螯合率的高低除了以上讨论的5个因素之外，也有可能与蛋白质的种类及蛋白质水解产物中肽链的长短有关，肽链越短，越容易和钙离子螯合，而本试验在选择肽粉时是用复合酶水解的干酪素，这就使蛋白水解液中可能都是小分子肽，所以螯合率较高。
Abstract:Calcium peptide chelate has at present，the first generation，second and third generation calcium preparations are incomparable advantages，this topic discusses the best method of peptide chelate calcium：with the aojiang rate as index，hydrolysis of casein peptide and calcium aojiang process was studied，the results showed that，the best aojiang eligible for peptide calcium quality ratio of 2∶1，pH 8.0，temperature of 50℃，time of 40 min，the rock at a rate of 72.78%.Rock and rate of five factors in addition to the above discussion，it is also possible and the types of protein and protein hydrolysate in the length of the peptide chain，the shorter the peptide chain，the easier and calcium aojiang，and this study choose the casein hydrolysis enzyme is a complex enzyme，this makes may be small molecular peptide protein hydrolysate，so the aojiang rate is higher.
keywords: calciumchloride chelate polypeptide
文章编号：201615015 中图分类号： 文献标志码：
基金项目:
| Author Name | Affiliation |
| YANG Wen-bo | Department of Biological Engineering，Heilongjiang Vocational College of Tourism，Harbin 150086，Heilongjiang，China |
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