牛肉风味强化肽(BMP)表达载体的构建  

Construction of Beefy Meaty Peptide Expression Vector

作　　者：王艳萍[1] 高文[1] 侯建华 孟琦[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 [2]百泰生物药业有限公司,北京100176

出　　处：《天津科技大学学报》2008年第3期16-20,共5页Journal of Tianjin University of Science & Technology

基　　金：天津市科技发展计划项目(国际合作)(05YFGHHZ00200)

摘　　要：牛肉风味强化肽(Beefy Meaty Peptide,BMP)最初是从牛肉木瓜蛋白酶的水解物中分离得到的八肽,它与味精和盐具有较好的协同作用,可以呈现出牛肉风味.为了能够大量、廉价地得到这种风味小肽物质,本文根据毕赤酵母密码子偏爱性设计出4拷贝头尾相连的BMP表达基因,并将其进行体外串联,得到8拷贝、12拷贝和16拷贝的BMP表达基因,将其插入到表达载体pPIC9,从而得到4种不同的毕赤酵母的表达载体.The octapeptide beefy meaty peptide （BMP） is considered a savory seasoning in previous literatures. It was isolated from beef digested by Papain. BMP has better flavor cooperating with salt or monosodium glutamate （ MSG ）. In order to obtain plenty of cheap BMP expression genes, tandem repeats of 4 copies BMP genes was designed according to the optimal codons of Pichia pastoris. The small segments were linked by T4 DNA ligase, and then 8 copies, 12copies and 16copies BMP expression genes were gained. They were inserted into the expression vector pPIC9 to form 4 different ex- pression vectors of P.pastoris.

关 键 词：牛肉风味强化肽 载体构建 串联基因 

分 类 号：Q819[生物学—生物工程]