摘要
为了探寻低值原料中提取制备肌肽和鹅肌肽的工艺,并进一步优化提取工艺条件,本研究采用OPA柱前衍生法检测了鸡胸肉等7种市售原料中两种二肽的含量,并对提取方式、料液比和膜处理方式进行了优化研究。结果表明:7种天然原料中,鸡胸肌肉中含有肌肽和鹅肌肽含量最高,总量为21.58μmol/g;相对于切丁、绞碎、搅拌、超声、蒸煮及酶解等提取方法,绞碎后搅拌的方法能够最大化的提取两种二肽,且提取物中其他蛋白质及多肽较少;采用1000 u超滤膜和500 u纳滤膜两步法进行分离,进一步除去大分子蛋白和多肽,经氨基酸分析,提取液中肌肽和鹅肌肽含量约60%(w/w)。本研究为低值肉制品的高值利用和开发提供了基础的工艺技术。
To explore the extraction process of carnosine and anserine from natural materials which has low-value and optimize the extraction conditions, high-pressure liquid chromatography with ~PA as reagent were used in this study.Carnosine and anserine concentration of seven kinds of materials in the market,extracting approach,the ratio of material to solvent and the membrane treatment were investigated.The results showed the chicken breast had a high concentration of histidine-containing dipeptides（21.58 μmol/g）,including the seven kinds of materials in market.The chopping, homogenates, stirring, ultrasonic, boiling and enzymatic hydrolysis method were employed to extract carnosine and anserine. Homogenate/stirring method was the best way to extract carnosine and anserine, and with lower other peptides or proteins. After sequential treatment of ultrafiltration （1000 u）and nanofiltration（500 u） ,the content of carnosine and anserine was 60% （w/w）in extraction samples which assayed by the amino acid analysis.Our research provides the basic technique for utilizing the low-valued materials.
出处
《食品工业科技》
CAS
CSCD
北大核心
2016年第17期215-219,共5页
Science and Technology of Food Industry
基金
国家高技术研究发展计划"863"课题(2014AA021005)
关键词
肌肽
鹅肌肽
分离提取
鸡胸肉
carnosine
anserine
separation
chicken breast
