摘要
为了获得罗非鱼鳞胶原蛋白肽锌螯合物的最佳制备工艺,采用响应面法进行优化其制备工艺,建立了肽锌螯合率与pH、肽锌质量比、时间和温度的数学模型。得到最佳制备工艺参数为:pH 5.0、肽锌质量比2.5∶1、时间35 min和温度54℃,肽锌螯合率的预测值为92.79%,验证试验值为91.96%,与预测值无显著性差异。
In order to obtain the best preparation process for tilapia scales collagen peptide zinc chelate, response surface methodology was used to optimize the preparation process, and a mathematical model of peptide zinc chelate yield with the relation of pH, peptide zinc mass ratio, time and temperature was established. The optimal preparation process was as follows： pH 5.0, peptide zinc mass ratio 2.5：1, time 35 min and temperature 54℃. Under the above condition, the predicted value of the peptide zinc chelate yield was 92.79%, and the experimental value was 91.96% , which was no significant difference between the experimental and predicted values. The mathematical model obtained in this experiment will provide a basis for further research of fish scales processing.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2013年第4期125-129,共5页
Food and Fermentation Industries
基金
肇庆市科技创新计划项目(2012G14)
关键词
响应面法
鱼鳞胶原蛋白
肽锌螯合物
response surface methodology, fish scale collagen, peptide zinc chelate
