食品科学2012，Vol.33Issue(6)：29-32,4.
牛骨酶解产物中咸味肽组分的分离纯化及成分研究
Isolation,Purification and Composition Analysis of Salty Peptides from Enzymolyzed Bovine Bone
摘要
Abstract
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.关键词
牛骨酶解物/分离/咸味肽/组分分析Key words
enzymatic hydrolysate of bovine bones/separation/salty peptides/composition analysis分类
轻工纺织引用本文复制引用
张顺亮,成晓瑜,乔晓玲,陈文华..牛骨酶解产物中咸味肽组分的分离纯化及成分研究[J].食品科学,2012,33(6):29-32,4.基金项目
国家自然科学基金专项项目 （）
