Study on zinc protein chelate of proteinhydrolyzate from byproduct of Tilapia

doi:10.13386/j.issn1002-0306.2013.04.068

Study on zinc protein chelate of proteinhydrolyzate from byproduct of Tilapia[J]. Science and Technology of Food Industry, 2013, (04): 281-284. DOI: 10.13386/j.issn1002-0306.2013.04.068

Citation:

Study on zinc protein chelate of proteinhydrolyzate from byproduct of Tilapia[J]. Science and Technology of Food Industry, 2013, (04): 281-284. DOI: 10.13386/j.issn1002-0306.2013.04.068

Citation:

Study on zinc protein chelate of proteinhydrolyzate from byproduct of Tilapia[J]. Science and Technology of Food Industry, 2013, (04): 281-284. DOI: 10.13386/j.issn1002-0306.2013.04.068

Study on zinc protein chelate of proteinhydrolyzate from byproduct of Tilapia

Graphical Abstract

Graphical Abstract

Abstract

Abstract

The ultrafiltration of proteinhydrolyzate from byproduct of Tilapia was used as the material, and the chelate condition of zinc protein was studied.The best condition of chelate was:pH6.0, 80℃, 14min, AA/Zn 2 + ratio 1.5:1, ZnSO 4 as zinc source.Then the chelation of zinc was 68.12%.And the product was testified by IR.The amino characteristic peak moved to infrared direction.This verified the existence of zinc protein chelate.

FullText(HTML)

References (12)

Supplements (0)

Science and Technology of Food Industry

Study on zinc protein chelate of proteinhydrolyzate from byproduct of Tilapia

Graphical Abstract

Abstract

Catalog

Export File

Citation

Format

Content