Study On The Pearl Mussel Meat Enzymolysis Hydrolysate Polypeptide Chelated With Zinc

The freshwater aquaculture of the pearl oyster is developing rapidly, but every year a large numberof pearl mussel meat resource has been abandoned, which cause a serious waste of resource. In the sametime, the lack of zinc element is also frequent in our country, especially in young children and teenagers.Therefore we should develop a new zinc supplements. Studies have shown that polypeptide can improvethe absorption of zinc.Firstly, this research through the single factor and response surface experiment, concluded that thereaction conditions of zinc chela degree factors sequence is: pH> reaction temperature> polypeptideand zinc concentration ratio. And the experiment confirmed the best conditions of chelating reaction, pHvalue was7.61, reaction temperature was65.0℃, polypeptides with zinc concentration ratio was1.52:1, the zinc chelating rate reached up to40.01%.Secondly, the research indicated the main polypeptide molecular weight was under5kDal (40peptide) for73.1%. Between1kDal–2kDal (10–15peptide) and2kDal–5kDal (16–40peptide) accountedfor57.3%. The molecular weight1kDal–2kDal (10–15peptide) was36.0%the highest, and more than10kDal was4.3%the lowest. On the optimal chelate reaction conditions, the molecular weight ofpolypeptide was1kDal–2kDal (10–15peptide), the zinc chelating rate reached up to39.2%.Finally, though the single factor and orthogonal test determined the formula was the mass fractionof0.1%peptide zinc,4.0%sugar,0.1%citric acid, the polypeptide zinc preparation without peculiarsmell is suit for the public taste. Then the orthogonal test shown polypeptide zinc preparations couldeffectively extend the storage time under the condition of65℃sterilization30min, pH value6.0,temperature10℃. Meanwhile, through the test of two kinds of different sterilization methods, peptidezinc preparations for the quantitative description on the sensory analysis (QDA) shown that the highersterilization temperature would lead to the sample viscosity decreases, but the peculiar smell in samplewas aggravating which would affect the sensory quality of the sample.