Study On The Preparation Of Silver Carp Bone Collagen Polypeptide Chelated Calcium
Keywords
Silver Carp, Fish Bone, Polypeptide Hydrolyzate, Calcium Lactate Solution, Chelate, Polypeptide Chelated Calcium
Abstract
The article discusses the use of silver carp (hypophthalmichthysmolitrix) fish bones as raw materials, the use of flavor protease enzymatic hydrolysis to prepare collagen peptide hydrolyzate, and the remaining bone residue is extracted with lactic acid to prepare bone meal acidolysis solution (calcium solution), and the preparation of silver carp fish bones through chelation is studied. Process conditions for collagen peptide chelated calcium. The effect of enzymatic hydrolysis time on the quality and functional properties (solubility and thermal stability) of the proteolytic hydrolyzate of silver carp bone was analyzed, as well as the effect of extraction temperature on the calcium dissolution rate when lactic acid was used to extract calcium from silver carp bone. The rate index is used to examine the effects of ph, time, temperature and volume ratio of polypeptide solution and calcium solution on the chelation reaction. The results show that the silver carp bone collagen peptide prepared by enzymatically digesting 0.09% of the raw fish fillet with flavor protease for 30 minutes at a temperature of 50¡ãC has good product quality and functional properties; the extraction temperature has no significant effect on the calcium dissolution rate when extracting calcium with lactic acid. Sexual influence (p>0.05); under the conditions of pH 8 and temperature 25¡ãC, the silver carp bone collagen chelated calcium chelation rate obtained by reacting for 40 minutes with a volume ratio of polypeptide solution and calcium solution was 1:1 was the highest (85.24%).
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Original research was done by Fan Hongbing, Wang Zhiying, Liu Peng, Xu Ping, Luo Yongkang
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