摘要
带鱼蛋白亚铁螯合物的制备及性质比较。以带鱼鱼糜为原料,酶解后根据酶解液体积加入不同量的FeCl_2溶液进行螯合,制备出不同比例(1%,2%,3%和4%)带鱼蛋白亚铁螯合物(Fe-HPH),测定螯合物的螯合率、溶解度、吸湿性和热变性温度等。2%Fe-HPH螯合率最高;1%,2%,3%和4%合物分别在pH为4 5,6和7时达到最大溶解度;在相对湿度为43%和81%的环境中,吸湿性均为4%Fe-H PH>3%Fe-HPH>2%Fe-H PH>1%Fe-H PH:4种Fe-H PH热变性温度分别为51.3℃,62.4℃,68℃和73.5℃,即随着Fe^(2+)加入量的增多而升高:紫外全波段扫描和红外光谱验证了螯合前后结构发生变化。螯合时加入Fe^(2+)量不同,得到的螯合物性质也备有差异。
There were preparation and properties comparison of hairtail protein ferrous chelates. Hairtail surimi was as raw material. After enzymatic hydrolysis of surimi, add different volumes of FeC12 solution to chelate according to the volume of hydrolysis liquid to get different ratios （1%, 2%, 3% and 4%） hairtail protein ferrous chelates （Fe-HPH）. Determine the chelate rate, solubility, hygroscopicity and thermal denaturation temperature and so on of four kinds of Fe-HPH. The results showed the chelate rate of 2% Fe-HPH was the highest; 1%, 2%, 3% and 4% Fe-HPH respectively reached the maximum solubility in pH 4, 5, 6 and 7; In the relative humidity of 43% and 81% environments, hygroscopicities were both 4% Fe-HPH〉 3% Fe-HPH〉2% Fe-HPH〉 1% Fe-HPH; Thermal denaturation temperatures of four kinds of Fe-HPH were respectively 51.3℃, 62.4℃, 68℃ and 73.5℃, and with the more of Fe2＋, the temperature was higher; All band ultraviolet scanning and infrared spectroscopy verified the structure changes before and after chelating. Fe2＋ was added different amounts when chelating, the chelates＇ properties were also different.
出处
《食品工业》
CAS
北大核心
2016年第1期98-102,共5页
The Food Industry
基金
国家自然科学基金项目(31301597和31471609)
海洋公益性行为科研专项经费资助(201305013)
关键词
酶解
亚铁螯合
制备
性质研究
enzymatic hydrolysis
ferrous chelate
preparation
properties research
