Preparation Of Egg White Peptide And Peptide Calcium Complex
Keywords
Egg White Peptide, Peptide Calcium Complex, Enzymatic Hydrolysis, Preparation
Abstract
In order to obtain a calcium supplement preparation with high biological potency and increase the added value of egg white protein, the egg white was first enzymatically modified, and experimental enzymes were screened. Orthogonal experiments were used to optimize the enzymatic hydrolysis conditions and peptide calcium reaction conditions. , and use infrared spectroscopy to compare the changes in the spectra before and after the reaction. The results show that: choose alkaline protease first and then neutral protease for double-enzyme enzymatic hydrolysis. The enzymatic hydrolysis conditions are substrate mass fraction 6%, alkaline enzyme bottom ratio 1:100, pH 8.0, enzymatic hydrolysis time 3 hours; neutral The enzyme-to-enzyme ratio is 1:25, the pH is 7.0, and the enzymatic hydrolysis time is 3 hours. The optimal reaction conditions for preparing peptide calcium complexes are peptide calcium (CaCl2) mass ratio 2.5:1, pH 9.5, substrate mass fraction 4%, and temperature 55¡ãC. Under these conditions, the soluble calcium content is 21.15 mg/L. The degree of hydrolysis is 8.66%. When preparing egg white peptides, the hydrolysis effect of double enzymes is better than that of a single enzyme. Egg white peptides and calcium form a double monodentate complex, with a calcium mass fraction of 8.75%.
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Original research done by He Hui, Zhang Wenjun, Li Jiangtao, Han Ying, Ma Zhili
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