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猪血多肽螯合铁的制备工艺研究
引用本文:郑炯,汪学荣,阚建全. 猪血多肽螯合铁的制备工艺研究[J]. 食品工业科技, 2010, 0(2)
作者姓名:郑炯  汪学荣  阚建全
作者单位:1. 西南大学食品科学学院,重庆,400716;重庆市农产品加工技术重点实验室,重庆,400716
2. 西南大学荣昌校区动物科学系,重庆,402460
摘    要:研究了猪血多肽与铁盐反应制备多肽螯合铁的最佳工艺条件,并对产物的组成成分进行了测定。研究表明,氯化亚铁适合作为多肽与铁进行螯合反应的铁源,制备猪血多肽螯合铁的最佳工艺条件为:螯合反应的pH为5.0,多肽与铁盐的质量比为3∶1,多肽溶液浓度为3.0%,猪血多肽螯合铁的主要成分是多肽和铁,其质量百分数分别为70.02%和14.23%。

关 键 词:猪血多肽  螯合  铁盐  制备  

Study on preparation of porcine blood polypeptide-iron
ZHENG Jiong,WANG Xue-rong,KAN Jian-quan. Study on preparation of porcine blood polypeptide-iron[J]. Science and Technology of Food Industry, 2010, 0(2)
Authors:ZHENG Jiong  WANG Xue-rong  KAN Jian-quan
Affiliation:ZHENG Jiong1,2,WANG Xue-rong3,KAN Jian-quan1,2(1. College of Food Science,Southwest University,Chongqing 400716,China,(2. Chongqing Key Laboratory of Agricultural Products Processing Technology,China3. Department of Animal Science,Chongqing 402460,China)
Abstract:The synthesized conditions of porcine blood polypeptide and iron source were studied,and the component of the product has also been measured.The results indicated that,the ferrous chloride was chosen for the iron source of chelation.The best chelating process conditions were that pH 5.0,the ratio of polypeptide to ferric chloride 3:1 and 3.0% polypeptide concentration.The principal constituents of porcine blood polypeptide-iron were polypeptide and iron,and the content was 70.02% and 14.23% respectively.
Keywords:porcine blood polypeptide  chelation  iron salt  preparation  
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