菜籽清蛋白小分子肽的制备  

Preparation of Rapeseed Albumin Peptide with Lower Molecular Weight

作　　者：薛照辉[1] 吴谋成[2] 严奉伟[2] 罗祖友[2] 周志江[1] 

机构地区：[1]天津大学农业与生物工程学院,天津300072 [2]华中农业大学食品科技学院,湖北武汉430072

出　　处：《食品科学》2006年第3期104-107,共4页Food Science

基　　金：国家"十五"科技重点攻关计划(2001BA501A05)

摘　　要：本文利用Alcalase和Flavourzyme双酶对菜籽清蛋白进行分步水解,将水解度由单酶的14.72%提高至28.10%。粗品肽(RSP-R)经SephadexG-25凝胶层析柱分离纯化,得到分子量大致分别为大于5000D的RSP-1,1050D的RSP-2和560D的RSP-3三个级分。RSP-2为主要成分,其蛋白质含量是79.23%,总糖含量是13.88%。这些为后续研究小分子菜籽肽活性功能提供了理想的原料和理论依据。Rapeseed albumin was hydrolyzed in different steps by Alcalase and Flavourzyme. The degree of hydrolysis of Rapeseed Albumin could go up to 28% from 14.72%. The rapeseed peptide（RSP-R） was separated and purified by Sephadex G- 25 gel filtration chromatography, so three parts of pepfides were obtained： RSP- 1 of molecular weight over 5kD, RSP-2 of molecular weight about 1050D and RSP-3 about 560D. As RSP-2 is the primary part of RSP-R, its protein and total sugars contents are 79.23% and 13.88% respectively. All the results would provide ideal materials and theory foundation for further research.

关 键 词：菜籽清蛋白 酶解 肽 凝胶色谱 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]