摘要
采用Sephadex G-15和G-50凝胶色谱柱分离牛骨酶解产物,结合感官分析,得到Sephadex G-15的峰Ⅱ和G-50的峰Ⅲ两个咸味组分;用反向高效液相色谱和基质辅助激光解析电离-飞行时间质谱仪分析咸味组分:SephadexG-15得到的咸味组分中主要有两种成分,相对分子质量在800～1000之间;Sephadex G-50得到的咸味组分中主要有3种组分,相对分子质量在800～2000之间。两种咸味肽组分的极性较强,且均有相对分子质量为849.38的多肽。
In this study,bovine bone hydrolysate was prepared by sequential hydrolysis with protamex followed by flavourzyme and separated by gel filtration chromatography on Sephadex G-15 and G-50 columns to obtain salty peptide fractions Ⅱ and Ⅲ,respectively.As analyzed by RP-HPLC and matrix-assisted laser desorption/ionization time-of-flight mass spectrometry（MALDI-TOF-MS）,fraction Ⅱ consisted mainly of two components with relative molecular weight between 800 and 1000,fraction Ⅲconsisted mainly of three components with relative molecular weight between 800 and 2000.Both peptide fractions showed strong polarity and contained a polypeptide of which the relative molecular weight was 849.38.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第6期29-32,共4页
Food Science
基金
国家自然科学基金专项项目(31040064)
关键词
牛骨酶解物
分离
咸味肽
组分分析
enzymatic hydrolysate of bovine bones
separation
salty peptides
composition analysis
