| In this study, collagen polypeptide was prepared from pigskin gelatin by the complex enzymes method and the processes was optimumed. The optimum chelating conditions of food-grade calciumchloride with collagen polypeptide were studied. Furthermore, animial experiments were used for validating the function of collagen polypeptide chelating calcium in increasing bone mineral density (BMD). The conclusions are as follows:Firstly, the enzymesation processes towards pigskin gelatin were optimized. The results showed that the complex enzymes method with protamex and flavourzyme had the best effect. And the orthogonal experiment results showed as follows:the suitable hydrolysis parameters of protamex were enzyme content1.5%, temperature50℃, pH value6.0, time3h; the suitable hydrolysis parameters of flavourzyme were enzyme content5LAPU/g, temperature55℃, pH value6.0, time3h. The DH value was29.18%in suitable hydrolysis parameters.Secondly, the products of optimum compounding and the food-grade calciumchloride were choosed as the material of collagen polypeptide chelating calcium, according to the chelating rate as the only guide, the optimal synthetic conditions were showed as follows:pH value6.0, the ratio between calcium and collagen polypeptide130mg/g, time30min, temperature30℃. The chelating rate was77.7mg/g in optimal conditions. The product was testified by FTIR and the results showed that the product was a new material different from collagen polypeptide and calciumchloride.Finally, the results of animal experimental show that compared with the control group and the same dose of calcium carbonate group, calcium absorption rate, bone calcium content and bone mineral density of the collagen polypeptide chelating calcium group were higer and had significant differences (p<0.05). According to the method of evaluation the fouction of health foods in increasing the bone mineral density, collagen polypeptide chelating calcium has the function of increasing bone mineral density. |
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