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研究了鳕鱼多肽的抗氧化活性及分离纯化.为获得高纯度的抗氧化肽,将鳕鱼多肽依次通过超滤、凝胶过滤层析、阴离子交换层析(Q-FF)和反相高效液相色谱层析(RP-HPLC)进行分离纯化.结果表明:鳕鱼多肽具有很强的清除羟自由基的能力、清除DPPH的能力和还原能力;经Q-FF柱层析分离得到了B1、B2和B3 3个组分,B2经RP-HPLC检测显示为单一峰,获得了纯度较高的鳕鱼多肽,这为鳕鱼多肽的开发利用提供了科学理论依据. 相似文献
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《食品与发酵工业》2017,(6):60-65
将来源于东北传统发酵酸菜中的植物乳杆菌JLA-9产的细菌素进行分离纯化,首先利用饱和度为80%的硫酸铵溶液对发酵上清液进行沉淀粗分离。复溶后利用Sephadex LH-20进行凝胶层析纯化,之后采用Hitrap QFF进一步进行离子交换层析纯化,利用反相高效液相色谱(Reversed-Phase High Performance Liquid Chromatography,RP-HPLC)C_(18)柱进行最终纯化,得到单一活性抑菌组分,说明细菌素得到基本纯化,经基质辅助激光解吸电离飞行时间质谱(Matrix-Assisted Laser Desorption/Ionization Time of Flight Mass Spectrometry,MALDI-TOF/MS)确定该细菌素的分子质量约为0.9 kDa左右。采用琼脂扩散法测定了细菌素对常见的食源性致病菌和腐败菌的抑菌效果,结果显示该细菌素具有较好的抑制作用。 相似文献
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发酵液中牛肉风味肽分离纯化方法的比较研究 总被引:1,自引:0,他引:1
使用反相高效液相色谱(RP-HPLC)对重组酵母发酵液中一种牛肉风味肽(BMP)的稳定性进行了研究,并分别运用D301离子交换层析和Sephadex G-25凝胶过滤层析对其进行了分离纯化,最后利用RP-HPLC对目标肽进行分析检测。结果表明,在pH值为7.4条件下,发酵液中的目标肽于室温下放置0h-8h后仍呈现良好的稳定性。分离纯化结果显示,Sephadex G-25凝胶过滤层析的分离纯化效果优于D301离子交换层析,更适合于分离复杂体系发酵液中的风味肽。 相似文献
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具有ACE抑制活性的大豆肽的RP-HPLC分离和结构鉴定 总被引:6,自引:1,他引:6
在优化RP-HPLC洗脱条件的基础上,对经大孔吸附树脂DA201-C、凝胶过滤色谱Sephadex G-15分离得到的ACE抑制活性大豆肽组分进行进一步的纯化。在分离得到的11个组分中,峰9的ACE抑制活性最高,在0.2mg/mL.的浓度下,其ACE抑制率达到96.92%。分析型RP—HPLC纯化组分9得到三个组分,其中组分9-Ⅰ具有最高的ACE抑制活性,为98.46%,其含量约占组分9的50%以上。经过LC-MS序列分析,降血压组分9-Ⅰ的分子质量为772.4,有三种可能的结构:VISTGAEP、VLSTGAEP和ANSAGTVGP。 相似文献
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本实验利用ESI-MS/MS对反相高效液相色谱分离的具有血管紧张素I转换酶(ACE)抑制活性的珠蛋白小肽的结构进行鉴定。结果表明:此肽的序列为Val-Val-Tyr-Pro-Trp-Thr(VVYPWT),位于猪的血红蛋白β链的34-39氨基酸序列片断,它对ACE有很好的抑制活性,其IC50为6.02μmol/L。 相似文献
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M. McGoldrick P. F. Fox 《Zeitschrift für Lebensmitteluntersuchung und -Forschung A》1999,208(2):90-99
Proteolysis in different varieties of cheese, i.e. Cheddar, British, Dutch and Swiss types and Italian varieties, was compared
by polyacrylamide gel electrophoresis (PAGE) and reverse-phase high-performance liquid chromatography (RP-HPLC). Urea-PAGE
of the water-insoluble fraction (WISF) of cheese appeared to be unable to distinguish between Cheddar and Dutch-type cheeses,
whereas it could be used to distinguish Emmental from Parmesan and both of these from Cheddar and Dutch types. Urea-PAGE of
the 70%-ethanol-insoluble fraction of the water-soluble extract (WSE) showed large inter-varietal differences but there were
also some intra-varietal differences. RP-HPLC of the 70%-ethanol-soluble and -insoluble fractions of the WSEs of cheeses was
more effective than urea-PAGE of the WISFs or of the 70%-ethanol-insoluble fraction of the WSEs of cheeses when classifying
cheese according to variety. However, analysis of a larger number of cheese samples is required to verify this result. One
of the problems with using either urea-PAGE or RP-HPLC to identify cheese is that the characteristics analysed by these techniques
change as ripening progresses.
Received: 22 September 1997 / Revised version: 8 June 1998 相似文献
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Studies on purification and the molecular mechanism of a novel ACE inhibitory peptide from whey protein hydrolysate 总被引:3,自引:0,他引:3
This study sought to purify and identify a novel angiotensin I-converting enzyme (ACE) inhibitory peptide from whey protein hydrolysed by trypsin. The peptide’s amino acid sequence, as well as the molecular mechanism of the interactions between the peptide and the ACE, were also studied. Using ultrafiltration, the hydrolysate was separated into three fractions. The fraction with molecular weight of <6 kDa had the greatest ACE inhibitory activity and was further separated by size exclusion chromatography on Sephadex G-25 and G-10 columns. Reverse-phase high performance liquid chromatography (RP-HPLC) was used to separate the most active fraction. The amino acid sequence of the peptide with the greatest ACE inhibitory characteristics was confirmed as Leu–Leu (LL). The molecular mechanisms, position, type, and energy of the LL/ACE interaction were investigated by using flexible molecule docking technology. 相似文献
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《Food research international (Ottawa, Ont.)》2007,40(6):756-762
A novel hypocholesterolemic peptide was fractionated by gradient ethanol elution from a macroporous adsorption resin (MAR DA201-C), and then separated on Sephadex G-15 and RP-HPLC from a soy protein hydrolysate (SAPH DH 18%). Identification of the hypocholesterolemic peptide structure was accomplished with HPLC–MS. The peptide with the highest hypocholesterolemic activity was found in 75% ethanol fraction among the four fractions from gradient ethanol elution with MAR DA201-C. The calculated average hydrophobicity by amino acid composition of each ethanol eluted fraction suggested that the peptides could be separated in terms of hydrophobicity with MAR DA201-C. Four peaks were obtained with further fractionation on Sephadex G-15, the highest cholesterol micellar solubility inhibition rate, 81.3%, was obtained in Peak 2, corresponding to the molecular weight fraction of 300–800 Da. Fifteen main peaks were obtained with RP-HPLC fractionation, the highest cholesterol micellar solubility inhibition rate (94.3%) was in Peak 7. The amino acid sequence of this peptide was identified as WGAPSL with LC–MS and amino acid composition analysis. 相似文献
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Elena Molina Mercedes Ramos Alejandro Cifuentes R. López-Fandi?o 《Zeitschrift für Lebensmitteluntersuchung und -Forschung A》1998,206(4):259-263
The possibilities of reverse-phase high performance liquid chromatography (RP-HPLC) and capillary electrophoresis (CE) when
used for separation of cheese peptides are discussed. A CE method using a coated capillary column and a low pH buffer was
developed to analyze the water-soluble fraction of a 6-month-old cow’s milk cheese. The CE patterns were compared with the
chromatograms obtained by RP-HPLC using a C18 column and a gradient of acetonitrile in water. The CE method gave shorter analysis
times but RP-HPLC provided lower coefficients of variation of the retention times and better detection limits. In addition,
the elution behavior of peptides in CE strongly depended on the sample matrix. The results show that both techniques provide
complementary information for the analysis of cheese peptides.
Received: 10 June 1997 / Revised version: 20 October 1997 相似文献
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Identification and characterization of a novel angiotensin I-converting enzyme inhibitory peptide (ACEIP) from silkworm pupa 总被引:1,自引:0,他引:1
Xiyu Li Yong Li Xianzhi Huang Jiong Zheng Fusheng Zhang Jianquan Kan 《Food science and biotechnology》2014,23(4):1017-1023
The angiotensin I-converting enzyme inhibitory peptide (ACEIP) was isolated and characterized from silkworm pupae and purified using Sephadex G-25 gel filtration. The structure and physicochemical properties of pupa ACEIP were analyzed. The α-P3 fraction exhibited the most potent ACE inhibitory activity. After purification via semi-preparative reverse-phase HPLC (RP-HPLC) and HPLC, the α-P3-6-b component was revealed to have the highest ACE inhibitory activity (IC50=28.3 μg/mL). Edman degradation revealed a Val-Glu-Ile-Ser amino acid sequence in which novel active sequences were identified. Physicochemical property testing showed that purified pupa ACEIP exhibits good solubility, heat resistance, and acid resistance that all indicate ACEIP derived from silkworm pupa is an excellent food-derived ACEIP. 相似文献
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Abstract: The objective of the study was to identify the active peptides responsible for the antioxidant activity of potato protein hydrolysate (PPH). PPH was fractionated using ammonium sulfate precipitation; the efficacy of different fractions for scavenging 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS+ •) radicals and inhibiting lipid oxidation (hexanal, TBARS) in soybean oil-in-water emulsions was investigated. Of all fractions, the fraction precipitated by 50% saturated ammonium sulfate (P50) exhibited the strongest ABTS+ • scavenging activity and antioxidant activity. Active peptides based on the ABTS+ • scavenging assay were isolated and purified by RP-HPLC and ultra performance liquid chromatography. Amino acid sequencing by tandem mass spectrometry identified Ser-Ser-Glu-Phe-Thr-Tyr and Ile-Tyr-Leu-Gly-Gln in P50 to be the dominant peptides that matched the sequences in metallocarboxypeptidase inhibitor and lipoxygenase 1, respectively. 相似文献
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A clear differentiation between Bt-11 transgenic and isogenic non-transgenic maize cultivars has successfully achieved analysing the perfusion and monolithic RP-HPLC profiles of the albumin, globulin, prolamin, and glutelin maize fractions together with a discriminant analysis. Significant differences between transgenic and isogenic non-transgenic cultivars were observed in the chromatograms obtained from any of the four protein fractions. The application of linear discriminant analysis to the area percentages corresponding to every peak detected in every protein fraction was successfully employed for the classification of transgenic Bt maize lines obtaining a global percentage of correct classification of 100%. For perfusion RP-HPLC, the variables with more discriminant power and prediction capability were the following peaks: peaks 1 and 3 for albumins, peak 2 for globulins, peaks 3 and 6 for prolamins, and peaks 7 and 8 for glutelins. In the case of monolithic RP-HPLC, the variables were peaks 2 and 3 for albumins, peak 5 for globulins, peaks 5, 6, and 7 of prolamins, and peak 10 for glutelins. 相似文献
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The effects of elevated ripening temperature and sampling site on proteolysis in Reggianito Argentino cheese were evaluated. Cheeses ripened at 12 or 18 °C and 85% relative humidity were analysed at 2, 4 and 6 months in 2 sampling zones (central and external). Samples were analysed to determine the physicochemical and proteolysis parameters through the urea-PAGE of the urea-soluble fraction, RP-HPLC analysis of the water-soluble fraction at pH 4.6, and the free amino acid analysis. Proteolysis was significantly affected by ripening temperature and sampling site. Urea-PAGE analysis showed that elevated temperature increased the degradation of αs1- and β-casein. The degradation of αs1-casein was larger in the central zone than in the external one, while β-casein degradation was similar in both zones. The majority peaks detected by RP-HPLC of the water-soluble fraction at pH 4.6 and free amino acids were significantly affected by ripening temperature and sampling site. Glu, His, Val, Leu, and Lys had the higher concentrations. Principal component analysis showed useful groupings when results from chromatograms were studied. In conclusion, the results obtained not only are useful to characterise the ripening of an Argentinean hard cheese, but also to evaluate the effect of an increase of ripening temperature on Reggianito Argentino cheese proteolysis. 相似文献