| 木瓜蛋白酶水解珠蚌制备肽钙及其红外光谱分析 |
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| 引用本文： | 涂宗财,李春平,王辉,叶云花,黄小琴,张兰.木瓜蛋白酶水解珠蚌制备肽钙及其红外光谱分析[J].食品科技,2012(7):92-96. |
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| 作者姓名： | 涂宗财 李春平 王辉 叶云花 黄小琴 张兰 |
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| 作者单位： | 南昌大学食品科学与技术国家重点实验室;江西师范大学 |
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| 基金项目： | 国家“863”项目(2011AA100803) |
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| 摘 要： | 以木瓜蛋白酶酶解珠蚌肉制备的活性肽为原料,研究珠蚌活性肽与钙离子的螯合新工艺,并对螯合产物进行红外光谱分析。研究表明:珠蚌活性肽与钙离子的最佳螯合工艺为螯合时间45min、温度35℃、肽钙比4.5:1、pH9.5、固液比1:30,此条件下,肽钙螯合率为31.47%。红外光谱扫描显示,肽的螯合产物在1418.7cm-1出现了羧酸盐的特征峰,在3386.8cm-1处出现了铵盐的特征峰,表明珠蚌活性肽与钙离子螯合物的生成。
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| 关 键 词： | 珠蚌活性肽 螯合 钙离子 红外光谱 |
Preparation of mussel active peptide chelate with calcium by using papain and analysis with infrared spectrum |
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| TU Zong-cai,LI Chun-ping,WANG Hui,YE Yun-hua,HUANG Xiao-qin,ZHANG Lan.Preparation of mussel active peptide chelate with calcium by using papain and analysis with infrared spectrum[J].Food Science and Technology,2012(7):92-96. |
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| Authors: | TU Zong-cai LI Chun-ping WANG Hui YE Yun-hua HUANG Xiao-qin ZHANG Lan |
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| Affiliation: | 1(1.State Key Laboratory of Food Science,Nanchang University,Nanchang 330047;2.Jiangxi Normal University,Nanchang 330021) |
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| Abstract: | Mussel active peptide was obtained via papain hydrolysis with mussel meal as raw material.The research on a new chelating technology of the peptide with calcium ion was carried out and the chelating products was analyzed by infrared spectrum.This study showed the optimal chelating processing of mussel peptide-calcium:chelated time of 45 min,chelated temperature of 35 ℃,the ratio between peptide and calcium(m/m) of 4.5:1,pH of 9.5,and solid-liquid ratio of 1:30.Under these optimal conditions,the chelating rate was 31.47% as seen from infrared spectrum.The special spectra of carboxylate peaks appeared at 1418.7 cm-1,characteristic peaks of ammonium appeared at 3386.8 cm-1,indicated the formation of mussel-peptide-calcium. |
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| Keywords: | mussel active peptide chelation calcium ion infrared spectrum |
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