三氯乙酸沉淀罗非鱼肉蛋白酶解液的液相色谱分析  

Study on precipitating action of enzymatic hydrolysate of tilapia flesh protein by trichloroacetic acid through HPLC

作　　者：韩道财[1] 杨萍[1] 洪鹏志[1] 

机构地区：[1]广东海洋大学食品科技学院,广东湛江524088

出　　处：《食品工业科技》2012年第9期92-94,99,共4页Science and Technology of Food Industry

基　　金：广东省粤港关键领域重点突破项目(2009A020700004);广东省海洋渔业科技推广专项项目(A2009002-01(a))

摘　　要：用不同浓度三氯乙酸(TCA)溶液沉淀罗非鱼肉Alcalase2.4L酶解液,采用高效体积排阻色谱法对酶解液及沉淀后所得上清液的分子量分布进行分析,研究TCA对酶解液中蛋白或肽的沉淀效果。结果表明,1、2、5h酶解液的不同分子量肽段在1%、3%、5%、7%、10%TCA中都有沉淀作用,大于9.5ku组分的沉淀百分比在47.86%～59.28%之间,2.5～1.4ku的在38.41%～65.49%之间,1.0ku的在21.32%～78.89%之间。随TCA浓度的增加,沉淀百分比增加或减少。In order to research the effect of TCA precipitating to proteins or peptides in the enzymatic hydrolysates of tilapia flesh,the molecular weight distributions of hydrolysates by Alcalase 2.4L and the supernatants of hydrolysates precipitating by TCA in different concentrations were studied by HPLC.The results indicated that various peptides coming from 1,2,5h hydroltsate were precipitated to varying degrees in 1%,3%,5%,7%,and 10% TCA,while 47.86%～59.28% of the 9.5ku,38.41%～65.49% of the 2.5～1.4ku,and 21.32%～78.89% of the 1.0ku removed.The precipitating percentage rised or fell with the inereasing of TCA concentrations.

关 键 词：三氯乙酸 沉淀 酶解液 肽 

分 类 号：TS201.2[轻工技术与工程—食品科学]