Abstract
With the mussel meat as raw material, mussel meat peptide was prepared by optimum enzymatic hydrolysis process. Using the chelation rate as the index, the single factor experiment and response surface method were used to study the zinc-rich process of mussel meat peptide, and the optimal chelation process was optimized and to evaluate the liver protective effect of zinc-rich mussel meat peptide. The results showed that the optimal chelating process parameters were the chelating temperature was 70 ℃, the chelating pH value was 8.0 and the concentration ratio was 2.0 for 1.5 h, and chelation rate was 58.55%; The zinc-rich mussel meat peptide prepared under optimized technological conditions has a significant effect on protecting liver. When the dose was 400 mg/kg·BW, the activity of SOD and GSH-Px were (142.78±7.73) and (258.16±8.52) IU/L, respectively.
Publication Date
10-28-2019
First Page
103
Last Page
107
DOI
10.13652/j.issn.1003-5788.2019.10.020
Recommended Citation
Changlin, WANG; Shengguang, WANG; Xiaomei, LIU; Long, DAI; and Peng, GAO
(2019)
"Preparation of mussel meat peptide-Zinc chelate and its effect on liver protection,"
Food and Machinery: Vol. 35:
Iss.
10, Article 20.
DOI: 10.13652/j.issn.1003-5788.2019.10.020
Available at:
https://www.ifoodmm.cn/journal/vol35/iss10/20
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