骨蛋白酶解及风味肽分离现代技术研究进展  

Research on Bone Protein’s Enzymatic Hydrosis and Separation of Flavor Peptides

作　　者：蔡丽华[1] 马美湖[2] 

机构地区：[1]湖南农业大学食品科技学院,湖南长沙410128 [2]华中农业大学食品科技学院,湖北武汉430070

出　　处：《肉类研究》2008年第6期57-61,共5页Meat Research

基　　金：国家十一五科技支撑项目(编号2006BAD05A16)

摘　　要：本文介绍了影响骨蛋白的酶解因素:酶解前的预处理、酶解温度、时间、pH等;同时介绍了酶解液中苦味物质的产生机理;并简述了括离子交换色谱,凝胶色谱,反相分配色谱法等肽的分离纯化方法并阐述了用质谱法分析肽的分子量和一级结构的方法。This article introduced the way of selecting appropriate enzyme and factors which work on enzymatic hydrolysis such as pretreatment, temperature, time, pH and so on. The mechanism about how the bitter-peptides were produced was mentioned. It also introduced some methods about how to separate and purified peptides compound and how to analyse the quality and structure of peptide by MS.

关 键 词：骨蛋白 酶解 苦味肽 色谱 质谱 

分 类 号：TS201.2[轻工技术与工程—食品科学]