食品科学 ›› 2017, Vol. 38 ›› Issue (10): 251-257.doi: 10.7506/spkx1002-6630-201710041

• 工艺技术 • 上一篇    下一篇

鸡蛋壳超微粉粉体性质及其对谷氨酸 螯合钙制备的影响

胡 荣,郭守立,马宇熙,陈 铮,乔 峰,王子荣   

  1. 1.新疆农业大学食品科学与药学学院,新疆 乌鲁木齐 830052;2.新疆农业大学动物科学学院,新疆 乌鲁木齐 830052; 3.乌鲁木齐市疾病预防控制中心,新疆 乌鲁木齐 830026
  • 出版日期:2017-05-25 发布日期:2017-05-23
  • 基金资助:
    新疆农业大学研究生创新项目(XJAUGRI2015012)

Properties of Ultra-Fine Eggshell Powder and Optimization of Preparation of Calcium-Chelating Glutamate from It

HU Rong , GUO Shouli , MA Yuxi , CHEN Zheng , QIAO Feng , WANG Zirong   

  1. 1. College of Food Science and Pharmaceutical Science, Xinjiang Agricultural University, ürümqi 830052, China; 2. College of Animal Science, Xinjiang Agricultural University, ürümqi 830052, China; 3. ürümqi Center for Disease Control and Prevention, ürümqi 830026, China
  • Online:2017-05-25 Published:2017-05-23

摘要: 考察蛋壳超微粉粉体性质并优化以原料谷氨酸螯合钙制备工艺。在蛋壳超微粉和粗粉粉体性质及单因素对 比试验的基础上,采用响应面法优化蛋壳超微粉制备谷氨酸螯合钙最佳工艺。结果表明:蛋壳超微粉的填充性、水 溶性、电导率均优于蛋壳粗粉,超微粉碎4 min蛋壳粉的各项品质特性最佳;蛋壳超微粉制备谷氨酸螯合钙的螯合 率较蛋壳粗粉提高了12.57%,蛋壳超微粉较粗粉提高了谷氨酸的利用率,减少了能量的消耗;响应面法优化蛋壳超 微粉制备谷氨酸螯合钙的最佳条件为蛋壳粉与谷氨酸物质的量比1∶2.0、pH 7、螯合时间59 min、螯合温度60 ℃。 在最优条件下,蛋壳超微粉制备谷氨酸螯合钙的螯合率为81.12%。

关键词: 超微粉碎, 鸡蛋壳, 粉体性质, 谷氨酸螯合钙, 螯合率

Abstract: The first purpose of this research was to study the properties of ultra-fine eggshell powder in comparison with those of coarse eggshell powder. A second purpose was to optimize the preparation of calcium-chelating glutamate from ultra-fine eggshell powder using combination of one-factor-at-a-time method and response surface methodology. Results showed that the filling property, water solubility and electric conductivity of ultra-fine eggshell powder were better than those of coarse powder and a pulverization time of 4 min was found to be optimal to achieve the best quality of ultra-fine eggshell powder. Calcium-chelating glutamate prepared from ultra-fine eggshell powder demonstrated an increase in chelating rate of 12.57% compared with that prepared from coarse powder. Ultra-fine pulverization improved the utilization rate of glutamic acid and simultaneously cut down energy consumption. The optimal conditions for producing calcium-chelating glutamate were determined as follows: molar ratio of eggshell powder to glutamic acid, 1:2.0; pH, 7; chelating time, 59 min; and chelating temperature, 60 ℃. Under these optimal conditions, the chelating rate of calcium-chelating glutamate was 81.12%.

Key words: ultra-fine pulverization, eggshells, properties of powder, calcium-chelating glutamate, chelating rate

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