食品工业科技Issue(4)：287-289,292,4.
蛋壳粉制备氨基酸螯合钙工艺优化
Study on preparation technology of calcium amino acid chelate from eggshell power
杜冰 1蔡巽楷 1谢伊澄 1夏雨 1袁根良 1张相生 2杨公明1
作者信息
- 1. 华南农业大学食品学院,广东,广州,510642
- 2. 河南大用集团,河南,郑州,450000
- 折叠
摘要
Abstract
Taking eggshell which was abandoned in eggs processing as raw material,the soluble calcium was prepared by acid hydrolysis from eggshell.After adjusting pH, it was chelated with glycine to prepare calcium amino acid chelate.The calcium amino acid chelate was stable to chemistry and biochemistry, and with higher biological potency.It had dual effects on supplement both amino acid and calcium.The results showed that optimum acid hydrolysis condition for soluble calcium was as follows:the 1.0g eggshell powder join in 10mL 2mol/L hydrochloride, under 50C acid hydrolysis 15min.Under these conditions the content of soluble calcium was 387.0mg/g.The optimum chelate reaction for calcium amino acid chelate were determined through orthogonal test as followsThe soluble calcium and the glycine mass ratio was 1 :6,in pH 4.8, under 60℃chelate reaction 1.5h.The chelate ratio was 89.32％ under these conditions.Therefore, Taking egg shell as raw material, the soluble calcium was dissolved by acid hydrolysis and chelated with glycine to prepare calcium amino acid chelate.This provided a new way for the comprehensive utilization of waste produced in eggs processing.关键词
蛋壳粉/甘氨酸/氨基酸螯合钙/螯合反应Key words
eggshell power/glycine/calcium amino acid chelate/chelating reaction分类
轻工纺织引用本文复制引用
杜冰,蔡巽楷,谢伊澄,夏雨,袁根良,张相生,杨公明..蛋壳粉制备氨基酸螯合钙工艺优化[J].食品工业科技,2011,(4):287-289,292,4.
