质谱技术联用分析Quark干酪水溶性多肽组成  

Applications of liquid chromatography-mass spectrometry in the analysis of water-soluble peptides in quark cheese

作　　者：焦晶凯[1] 刘振民[1] 莫蓓红[1] 郑远荣[1] 石春权[1] 于华宁[1] 朱培[1] 孙颜君[1] 

机构地区：[1]乳业生物技术国家重点实验室,光明乳业股份有限公司乳业研究院,上海200436

出　　处：《食品与发酵工业》2016年第3期188-192,共5页Food and Fermentation Industries

基　　金：安徽省大学生创新创业计划项目(AH2014103753122);2013年黄山学院校级科研项目(编号:2013xkj002);2015年度安徽省教育厅高校自然科学一般研究项目(KJHS2015B03)

摘　　要：通过质谱技术联用分析了自制Quark干酪中水溶性多肽的组成,测定了干酪的理化指标及其多肽和蛋白的一级结构,结果显示:干酪涂抹性良好,质谱联用检测到62种蛋白和223条多肽,蛋白主要有K-酪蛋白、β-酪蛋白、α-s1-酪蛋白、β-乳球蛋白等,优势肽段主要来自于这些蛋白,此外,大多数多肽序列与功能性活性多肽相近或相关。Water-soluble Peptides in Quark cheese were analyzed in this paper by Liquid Chromatography-Mass Spectrometry method. Physicochemical indexes,peptides and Primary Structure of protein of Quark cheese were detected. The results showed that there were 62 kinds of protein and 223 peptide fragments in the Quark cheese with high spreadability. The dominant peptides were derived from the protein like Kappa-casein,Beta-casein,Alpha-S1-casein,and Beta-lactoglobulin and so on. Furthermore,Most of the identified peptides share sequences with milk derived peptides,which have been reported to exert biologically active abilities.

关 键 词：Quark干酪 多肽 质谱 液相色谱-质谱联用(LC-MS) 

分 类 号：O657.63[理学—分析化学] TS252.53[理学—化学]