牛乳酪蛋白降血压肽的超滤分离  

Separation of Antihypertensive Peptides Derived from Yak Milk Casein with Ultra-filtration Technology

作　　者：蒋菁莉[1] 任发政[1] 蔡华伟[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院教育部-北京市功能乳品实验室,北京100083

出　　处：《食品科学》2006年第7期124-128,共5页Food Science

基　　金："十五"奶业专项基金资助项目(2002BA518A-05)

摘　　要：采用超滤法分离酪蛋白降血压多肽溶液,研究超滤操作压力、温度和溶液浓度对膜渗透通量的影响,结果表明,超滤分离浓度为5%的多肽溶液,压力为0.15MPa,温度为45℃条件下,膜渗透通量相对较高;利用高效凝胶排阻色谱技术分析超滤滤过液的相对分子量分布。结果表明,超滤技术可以实现不同分子量多肽组分的分离;多肽超滤滤过液的ACE抑制活性提高。Antihypertensive peptide derived from yak milk casein was separated by ultra-filtration technology. The effects of pressure, temperature and concentrations of peptides on ultra-filtration permeate flux were investigated. The results showed that the optimum conditions are： 5% peptides, pressure 0.15MPa and temperature 45℃. The relative molecular mass of permeates was investigated by high performance size exclusion chromatography. The results showed that the peptides mixtures can be effectively separated by ultra-filtration. The permeate fractions show higher ACE inhibitory activity than original pcptide mixtures.

关 键 词：超滤 降血压多肽 酪蛋白 

分 类 号：TS252.59[轻工技术与工程—农产品加工及贮藏工程]