FOOD SCIENCE ›› 2012, Vol. 33 ›› Issue (2): 48-52.doi: 10.7506/spkx1002-6630-201202011

• Processing Technology • Previous Articles     Next Articles

Optimization of Preparation Process for Cod Skin Collagen Peptide-Iron (Ⅱ) Chelate via Response Surface Methodology

CAI Bing-na,CHEN Xin,PAN Jian-yu,DENG Wan-hua,WAN Peng,CHEN De-ke,SUN Hui-li   

  1. 1. Key Laboratory of Marine Bio-resoures Sustainable Utilization, South China Sea Institute of Oceanology, Chinese Academy of Sciences, Guangzhou 510301, China;2. Graduate University of Chinese Academy of Sciences, Beijing 100049, China; 3. Department of Chemistry and Chemical Engineering, Foshan University, Foshan 528000, China
  • Online:2012-01-25 Published:2012-01-16

Abstract:  The optimal chelating conditions for cod skin collagen peptide and ferrous chloride were investigated by response surface methodology (RSM) to explore the effects of pH (X1), collagen peptide-ferrous chloride ratio (X2) and collagen peptide concentration (X3) on chelating efficiency. The optimal chelating conditions were collagen peptide-ferrous chloride ratio of 4:1, collagen peptide concentration of 3.5% and pH 7.0. Under the optimal chelating conditions, the predicted and experimental yields of the peptide-iron (Ⅱ) chelate were 37.46% and 37.31%, respectively. The infrared spectral analysis revealed that the ferrous ions were chelated with NH2+ and COO- groups, suggesting the formation of a new kind of peptide-iron (Ⅱ) chelate.

Key words: cod skin collagen peptide, response surface methodology, peptide-iron (Ⅱ) chelate

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