Preparation and research of collagen polypeptide chelated calcium from fishbone of silver carp

We investigated the technological parametersin preparation of collagen polypeptide chelated calcium (CPCC) from fishbone of silver carp (Hypophthalmichthys molitrix) which were chelated by collagen polypeptide hydrolysates (CPH), hydrolyzed by flavourzyme and calcium extract (CE), and extracted with lactic acid from fishboneto explorethe effect of hydrolysis time on the quality and functional properties (solubility and heat stability) of CPH andeffect of extraction temperature on the concentration of calcium of CE, as well as influenceof chelation parameters (pH, time, temperature and volume ratio of CPH to CE) on the chelate rate of CPCC. The optimal quality and functional properties for preparation of CPH were obtained when the fish was hydrolyzed at 50 C for 30 min by flavourzyme with an addition of 0.09% of the weight of fish bone. Extraction temperature of lactic acid had no significant effect on the concentration of calcium of CE (P 0.05). The optimalparameters for chelation of CPCC were determined as:pH 8, 25 C,40 min and the volume ratio of CPH to CE 1:1, under which the chelaion rate reached 85.24%.