微波辅助制备鸡蛋壳膜多肽螯合钙的研究
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摘要
以鸡蛋壳和鸡蛋壳膜为原料,通过微波辅助的方法制备多肽螯合钙,并考察了多肽质量浓度、微波功率和微波时间对螯合率的影响。使用基于Box﹣Behnken设计的响应曲面法对螯合条件加以优化,并通过体外模拟的方法对多肽螯合钙的肠道吸收性质进行评价。结果显示,微波可以显著增加螯合率,经过优化后的钙螯合率可达88.1%。体外模拟实验显示,相比市售补钙制剂,产物具有更高的肠道吸收效果。
The polypeptide chelated calcium was prepared from egg shell and its membrane by microwave assisted method, and the effects of mass concentration of polypeptide, microwave power and microwave time on chelation rate was investigated. The conditions of chelation were optimized by response surface method based on Box-Behnken design, and the digestibility and absorption properties of polypeptide chelated calcium were evaluated by in vitro simulation. The results show that microwave can significantly increase the chelation rate, and the optimized calcium chelation rate is up to 88.1%. In vitro experiments show that the products have higher intestinal absorption efficiency than the commercially available calcium supplements.
The polypeptide chelated calcium was prepared from egg shell and its membrane by microwave assisted method, and the effects of mass concentration of polypeptide, microwave power and microwave time on chelation rate was investigated. The conditions of chelation were optimized by response surface method based on Box-Behnken design, and the digestibility and absorption properties of polypeptide chelated calcium were evaluated by in vitro simulation. The results show that microwave can significantly increase the chelation rate, and the optimized calcium chelation rate is up to 88.1%. In vitro experiments show that the products have higher intestinal absorption efficiency than the commercially available calcium supplements.
引文
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[2]宾冬梅,马美湖,易诚.蛋壳资源综合利用现状与对策[J].食品研究与开发,2006,27(8):130﹣140.
[3]Hincke M T,Gautron J,Panheleux M,et al.Identification and localization of lysozyme as a component of eggshell membranes and eggshell matrix[J].Matrix Biology,2000,19(5):443﹣453.
[4]Ruff K J,Endres J R,Clewell A E,et al.Safety evaluation of a natural eggshell membrane﹣derived product[J].Food&Chemical Toxicology,2012,50(3﹣4):604﹣611.
[5]王焱,张志文.钙与人体机能[J].生物学通报,2001,(06):14﹣16.
[6]敖冉,梁春辉,王伟,等.胶原多肽螯合钙螯合工艺研究[J].食品工业,2016,(3):27﹣30.
[7]李秀艳,李大光,傅维勤,等.微波技术在固相化学反应中的应用[J].化工装备技术,2002,23(5):60﹣62.
[8]李涛,马美湖,蔡朝霞,等.鸡蛋壳膜高效环保分离方法的研究[J].环境工程,2009,(s1):533﹣537.
[9]白鑫华,徐阳,杨思亮,等.食品添加剂和温度对鸡蛋壳膜肽抗氧化活性的影响[J].中国食品添加剂,2017,(08):160﹣165.
[10]彭亦谷,赵彩镯,胡荣,等.以鸡蛋壳为钙源制备谷氨酸螯合钙工艺研究[J].食品工业科技,2014,35(23):242﹣246.
[11]Montgomery D C.Design and analysis of experi﹣ments[M].London:John Wiley and Sons Inc,1991.