Process Optimization Of Silver Carp Bone Collagen Polypeptide Chelated Calcium
Keywords
Fish Bone, Collagen Peptide, Chelated Calcium
Abstract
In order to reduce the environmental pollution and resource waste caused by by-products during freshwater fish processing and to increase the added value of freshwater fish, the process of preparing collagen peptide chelated calcium from silver carp bones was studied. Using silver carp bone and calcium chloride as raw materials, collagen peptide chelated calcium was prepared under certain conditions. The effects of temperature, mass ratio of fish bone collagen peptide and calcium chloride, time, and pH value on the chelation rate and chelate were investigated. Effect of calcium content. According to the single-factor test results, a four-factor quadratic orthogonal rotation design optimization was performed on the collagen polypeptide chelated calcium process, and the optimal process parameters for fish bone collagen polypeptide chelated calcium were temperature 42¡ãC, time 38 min, fish bone collagen polypeptide chelate calcium The mass ratio to calcium chloride is 2.1:1 and pH is 6.8. Under these conditions, the chelation rate and calcium content in the chelate are 80.4% and 12.1% respectively. The amino acid composition of chelated calcium was analyzed, and its total amino acid content was 61.03%, and it had typical amino acid composition characteristics of collagen. Infrared spectrum scanning and electron microscopy scanning observations show that calcium ions and collagen peptides undergo a chelation reaction, and the binding methods include ion binding, coordination binding and adsorption.
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Original research was done by Liu Liang, Liu Liangzhong, Liu Shan, Li Xiaona, Wang Yan
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