Optimization of Chelation of Amino Acids from Shiitake Mushroom with Cupper Ion

doi:10.7506/spkx1002-6630-201118026

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (18): 123-127.doi: 10.7506/spkx1002-6630-201118026

• Processing Technology • Previous Articles Next Articles

Optimization of Chelation of Amino Acids from Shiitake Mushroom with Cupper Ion

CHEN Ping，YIN Hui-li，LIU Tao

(College of Food Engineering, Harbin University of Commerce, Harbin 150076, China)

Online:2011-09-25 Published:2011-09-24

Abstract

Abstract: The chelation between amino acids from shiitake mushroom, extracted by acid hydrolysis and purified by amino acid resin adsorption, and cupper ion was preliminarily investigated. Using orthogonal array design, the optimal chelation conditions were determined to be reaction at 70 ℃ for 70 min at pH 11.0 and a molar ratio between cupper ion and amino acids of 1:2. The obtained product was characterized by infrared spectroscopy and its stability constant was also determined.

Key words: amino acids, chelation, cupper ion

CLC Number:

S759.81

CHEN Ping，YIN Hui-li，LIU Tao. Optimization of Chelation of Amino Acids from Shiitake Mushroom with Cupper Ion[J]. FOOD SCIENCE, 2011, 32(18): 123-127.

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Optimization of Chelation of Amino Acids from Shiitake Mushroom with Cupper Ion

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