食品科学 ›› 2003, Vol. 24 ›› Issue (10): 117-120.
• 工艺技术 • 上一篇 下一篇
高素蕴, 潘思轶, 郭康权
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GAO Su-Yun, PAN Si-Yi, GUO Kang-Quan
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摘要: 本文研究了大豆分离蛋白水解物中分子量小于10 kDa 的混合肽与锌合成制备金属蛋白盐的工艺条件。实验结果表明,获得螯合物的最佳条件是:多肽反应液浓度4%,肽锌质量比2.25:1,pH值为5.0,温度60℃,时间 40min。
关键词: 大豆多肽, 螯合物, 锌
Abstract: Optimum conditions of a new mineral protein salt made by hydrolysis of soy protein isolate, whose molecular weightwas under 10 kDa chelated with Zinc was studied. The results showed that the best conditions for this chelate was: the concentrationof soybean peptide was 4%,the mass ratio of soybean peptide to Zinc 2.25:1 ,temperature 6℃,pH 5.0,and the chelate time40min.
Key words: soybean peptide, chelation, Zinc
高素蕴, 潘思轶, 郭康权. 大豆分离蛋白水解物螯合锌(Ⅱ)的合成与制备[J]. 食品科学, 2003, 24(10): 117-120.
GAO Su-Yun, PAN Si-Yi, GUO Kang-Quan. Study on Preparation of SPI Chelated with Zn[J]. FOOD SCIENCE, 2003, 24(10): 117-120.
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