Microsoft Word 张志胜二校

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1 7 8 Vol. 7 No Journal of Food Safety and Quality Aug., 2016 张志胜 *, 韩晴, 齐文聪, 陈晨, 戎平 (, ) 摘要 :,,,,,,,,,,, 关键词 : ; ; ; Research progress of collagen polypeptide chelated calcium ZHANG Zhi-Sheng *, HAN Qing, QI Wen-Cong, CHEN Chen, RONG Ping (College of Food Science and Technology, Agricultural University of Hebei, Baoding , China) ABSTRACT: The calcium intake of Chinese residents is insufficient at present, andthe calcium deficiency phenomenon is widespread. The deficiency of traditional calcium preparation will gradually be replaced by the new type of calcium preparations. As a new biological calcium preparation, collagen polypeptide chelated calcium has the characteristics of high absorption efficiency, no side effects, taking convenience and so on, which is a good calcium product. In recent years, many scholars studied collagen polypeptide chelated calcium, which provided new ideas for calcium products. As part of its raw materials, collagen polypeptide can help calcium transport and absorption after chelation with calcium, thus will supply two kinds of nutrients after intake together. The collagen polypeptide and calcium extracted from some animal by-products are always used as the raw materials to prepare the collagen polypeptide chelated calcium which is beneficial to improve high value of the by-products and provides a new way for the utilization of by-products. This review summarized the preparation of collagen polypeptide chelated calcium, process of chelate, influencing factors of chelate effect and development prospects. KEY WORDS: collagen polypeptide; chelated calcium; raw materials; preparation technology 1 引言, mg/, 800 mg, 49%, 90% [1],, 基金项目 : ( D) Fund: Supported by Science and Technology Project of Hebei Province Project ( D) * 通讯作者 :,,, @139.com *Corresponding author: ZHANG Zhi-Sheng, Ph.D, Professor, College of Food Science and Technology, Agricultural University of Hebei, Baoding , China @139.com

2 8, : 3223 [2], ;, ; ; [3],, [4,5] [6-8],,, [9],,,,,,, [10-12],, 3000~20000 Da [13] ( ),,, [14-16],, [17],,,, [18], 2 胶原多肽螯合钙的原料制备,,, [19-21] ;,, 2.1 胶原多肽的制备, [22],,,, [23] CaO Da,,, [13],,, [24],,, [25],,, [26], U/g ph h, 28.3% [27],, U/g ph 6 5 h, [28],, U/g ph h 40 mg/ml, 1, (1,1-diphenyl-2-picrylhydrazyl, DPPH), DPPH 90.85%,, 2.2 钙的制备, [29] CaCl 2 ; [30] CaCl 2, [31],, CaO, HCl CaCl 2 ; [32],,, ; [33],,,,,,,, 3 胶原多肽螯合钙的工艺研究 3.1 螯合机制,

3 3224 7,, [34] [35],,, 3.2 螯合工艺, ph [36] [37] 鮰, ph,, 6 2,, [38], ph, min, [39], ph, 100 9, 30 min, [31],,,, 3.3 螯合效果的评价指标 [30] [40], Ca 2+, Ca 2+, [41] Ca 2+ Ca 2+,,,, 3.4 螯合效果的影响因素 ph [42,43] 肽钙比对螯合效果的影响, [30] 1:1 2:1, 3:1,, 3:1 [32], 33:1,,, 螯合时间对螯合效果的影响, [39] [44] 30 min,, [45,46], 温度对螯合效果的影响, [33], 55 ; [18] 60~120,, 100, ph 对螯合效果的影响, ph,, H + ; ph, [47] ph 7.5 [37] ph 5.4, ph 4 胶原多肽螯合钙的发展前景 3 [48,49], [50],,,, ;,,,,,,,,,, 5 结论,,,

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Microsoft Word 张志胜 二校

Microsoft Word 张志胜二校