FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (24): 186-191.doi: 10.7506/spkx1002-6630-201024040

• Processing Technology • Previous Articles     Next Articles

Optimization of Preparation Processing for Chromium Amino Acid Chelated by Response Surface Analysis

GUO Teng,WANG Shi-ping*,CAO Jia-lu   

  1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
  • Received:2010-02-01 Online:2010-12-25 Published:2010-12-29
  • Contact: WANG Shi-ping


In order to optimize the preparation processing of chromium amino acid chelated, response surface methodology was employed to analyze the effects of reaction temperature, reaction time, pH, protein hydrolysate-chromium ratio and the cross-interaction among factors on chelating reaction. On the basis of single-factor experimental results, a mathematical regression model was established, and the optimal preparation processing conditions were reaction temperature of 48.9 ℃, reaction time of 85.57 min, pH 7.15, protein hydrolysate-chromium ratio of 3.76:1. Under these optimal processing conditions, the chelating rate was 0.6013, which was close to theoretical chelating rate of 0.6135 with a relative error of 1.99%. Therefore, this investigation provided a theoretical reference for the chromium supplementary products.

Key words: haemoglobin, chromium, chelate, response surface analysis

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