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当前位置: 首页 > 文章 > 鸽肉寡肽的制备及分子量分布 食品工业科技 2012,33 (11) 191-195
Position: Home > Articles > Preparation and molecular weight distribution of pigeon meat oligopeptide Science and Technology of Food Industry 2012,33 (11) 191-195

鸽肉寡肽的制备及分子量分布

作  者：
曾哲灵;王慧林;高道龙;周星;苗大娟
单  位：
南昌大学食品科学与技术国家重点实验室
关键词：
鸽肉;风味蛋白酶;双缩脲反应;鸽肉寡肽
摘  要：
以鸽肉为原料,用风味蛋白酶催化水解鸽肉来制备鸽肉寡肽。采用10%(w/v)三氯乙酸沉淀水解物中大分子蛋白质再结合双缩脲试剂来测定水解物中寡肽含量;用单因素实验和正交实验研究水和鸽肉之比、pH、水解温度、水解时间和酶用量对鸽肉水解物中寡肽含量的影响;用液相色谱质谱联用检验寡肽的分子量。以水解液中寡肽含量为衡量因子,通过正交实验优化鸽肉蛋白适宜水解条件。结果表明鸽肉蛋白适宜水解条件为酶解时间3.5h、水解温度50℃、风味蛋白酶添加量2100u/g、水与鸽肉之比5∶1(m/v)、pH6.5,寡肽吸光度值为0.308,其对应寡肽浓度和含量为别为0.056g/mL和28%。
译  名：
Preparation and molecular weight distribution of pigeon meat oligopeptide
作  者：
ZENG Zhe-ling1,2,WANG Hui-lin1,3,GAO Dao-long1,3,ZHOU Xing1,3,MIAO Da-juan1,3(1.State Key Laboratory of Food Science and Technology,Nanchang 330047,China; 2.College of Environmental and Chemical Engineering,Nanchang University,Nanchang 330047,China; 3.College of Life Science and Food Engineering,Nanchang University,Nanchang 330031,China)
关键词：
pigeon meat;flavourzyme;biuret reaction;pigeon oligopeptide
摘  要：
Pigeon meat was hydrolyzed to prepare pigeon oligopeptide whit flavourzyme.Precipitated big protein molecules with 10%(w/v) trichloroacetic acid,and oligopeptide content was measured through biuret reagent.Through the single factor and orthogonal tests,the effect on peptide content of ratio of pigeon meat to water,pH,hydrolysis temperature,hydrolysis time and flavourzyme adding were studied.Liquid chromatography coupled with mass spectra determined the molecular weight of oligopeptide.Taking oligopeptide content as measure factor,pigeon protein hydrolysis conditions was optimized by orthogonal tests.The result showed that the suitable hydrolysis conditions were as follows:enzymatic hydrolysis time 3.5h,hydrolysis temperature 50℃,Flavourzyme adding content 2100u/g,ratio of pigeon meat to water 5∶1(m/v),and pH6.5,peptide absorbency value was 0.308 and corresponding peptide concentration and content were 0.056 g/mL and 28% respectively.

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