发酵液中牛肉风味肽分离纯化方法的比较研究  

EFFECTS OF DIFFERENT PURIFICATION METHODS ON BEEFY MEATY PEPTIDE IN FERMENTATION

作　　者：杨超[1] 杨明[1] 韩英素[1] 林伟利[1] 曾松荣[1] 高辉[1] 王艳萍[1] 

机构地区：[1]天津市食品营养与安全重点实验室天津科技大学食品工程与生物技术学院,天津300457

出　　处：《食品研究与开发》2007年第2期24-27,共4页Food Research and Development

基　　金：天津市科技发展计划项目(05YFGHHZ00200);天津市重点科技攻关项目(05ZHGCNC00200);天津科技大学重点基金资助项目(20040110)

摘　　要：使用反相高效液相色谱(RP-HPLC)对重组酵母发酵液中一种牛肉风味肽(BMP)的稳定性进行了研究,并分别运用D301离子交换层析和Sephadex G-25凝胶过滤层析对其进行了分离纯化,最后利用RP-HPLC对目标肽进行分析检测。结果表明,在pH值为7.4条件下,发酵液中的目标肽于室温下放置0h～8h后仍呈现良好的稳定性。分离纯化结果显示,Sephadex G-25凝胶过滤层析的分离纯化效果优于D301离子交换层析,更适合于分离复杂体系发酵液中的风味肽。The stability of a kind of Beefy Meaty Peptide in recombined yeast fermentation was studied using RP-HPLC.Then, BMP was isolated and purified by the methods of D301 ion-exchange chromatography（IEC） and Sephadex G-25 gel-filtration chromatography （GFC）.The peptides purified were detected with RP-HPLC. The results showed that the target peptides in fermentation （pH 7.4） were still stable within eight hours in room temperature. After isolation and purification,it revealed that the analytical effect for separating the flavor peptide of GFC is better than IEC in such complex matrix as fermentation.

关 键 词：牛肉风味肽 稳定性 离子交换层析 凝胶过滤层析 分离纯化 

分 类 号：TS201[轻工技术与工程—食品科学]