虾副产物制备的钙肽结合物理化性质研究*

摘要

研究由虾加工副产物经过胰蛋白酶水解得到的多肽与氯化钙反应制备的钙肽结合物的理化性质。钙肽结合物中肽含量75.03 g/100g，钙含量11.56 g/100g，水分含量6.02 g/100g。温度对钙肽结合物的溶解度影响较小，在酸性或碱性条件下钙肽结合物溶解性很好，不溶于常见的有机溶剂。钙肽结合物的紫外、红外光谱均表明钙与肽之间形成了新的化学键。%The physiochemical properties of calcium binding peptides, which were prepared with calcium chloride and peptides from shrimp processing by-products tryptic hydrolysates, were investigated in this paper. The peptide, calcium and water contents in the calcium binding peptides complex were 75.03 g/100g, 11.56 g/100g and 6.02 g/100g, respectively. Effect of temperature on solubility of calcium binding peptides was little. The calcium binding peptides did not solve in common organic solvents and solved in acidic or alkaline solutions. The new chemical bonds were generated between calcium and peptides,which were proved by ultra and infrared spectrum of calcium binding peptides.