| 马氏珠母贝高F值寡肽初步分离纯化及氨基酸组成分析 |
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| 引用本文： | 郑惠娜,章超桦,吉宏武,秦小明,曹文红,刘书成. 马氏珠母贝高F值寡肽初步分离纯化及氨基酸组成分析[J]. 食品与发酵工业, 2011, 37(6) |
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| 作者姓名： | 郑惠娜 章超桦 吉宏武 秦小明 曹文红 刘书成 |
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| 作者单位： | 水产品深加工广东普通高校重点实验室,广东海洋大学食品科技学院,广东湛江524088 |
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| 基金项目： | 国家科技支撑计划课题:鱼虾贝高值化加工技术与产业化(2007BAD29B09); 现代农业产业技术体系建设专项资金资助(贝类,47); 广东海洋大学引进人才基金(0912259) |
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| 摘 要： | 采用胰酶酶解马氏珠母贝肉蛋白,并利用活性炭吸附结合凝胶过滤层析得到高F值寡肽制品(PHFP)。进一步采用RP-HPLC对马氏珠母贝高F值寡肽制品进行初步分离分析,并且测定了各分离组分的氨基酸组成。研究结果显示,PHFP分子量分布主要集中在15～1 000 u。分离得到3个组成部分中PHFPb和PHFPc的支链氨基酸含量分别提高到30.2%和29.5%。PHFPa、PHFPb和PHFPc分别占PHFP的41.3%、38.8%和19.7%。
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| 关 键 词： | 马氏珠母贝 高F值寡肽 分离纯化 |
Preliminary Separation and the Amino Acid Composition of Pinctada martensii Meat Protein Hydrolysate with a High Fischer Ratio |
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| Zheng Hui-na,Zhang Chao-hua,Ji Hong-wu,Qin Xiao-ming,Cao Wen-hong,Liu Shu-cheng. Preliminary Separation and the Amino Acid Composition of Pinctada martensii Meat Protein Hydrolysate with a High Fischer Ratio[J]. Food and Fermentation Industries, 2011, 37(6) |
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| Authors: | Zheng Hui-na Zhang Chao-hua Ji Hong-wu Qin Xiao-ming Cao Wen-hong Liu Shu-cheng |
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| Affiliation: | Zheng Hui-na,Zhang Chao-hua,Ji Hong-wu,Qin Xiao-ming,Cao Wen-hong,Liu Shu-cheng(Key Laboratory of Aquatic Product Advanced Processing,College of Food Science and Technology,Guangdong Ocean University,Zhangjiang 524088,China) |
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| Abstract: | The meat of Pinctada martensii,which is rich in protein,is the aquatic low-value byproduct.In this study,a high Fischer ratio oligopeptides mixture(PHFP) was obtained using gel filtration chromatography combined with activated carbon adsorption from pancreatin hydrolysate.The PHFP was separated by HPLC,the molecular weight distribution of PHFP and separated fractions were analyzed by ESI-MS,and the amino acids compositions were further studied.The results indicated that the molecular weight distribution of ... |
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| Keywords: | Pinctada martensii high Fischer ratio oligopeptides isolation and purification |
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