凝胶过滤色谱分离纯化鱼蛋白酶解产物  

Separation and Purification of Fish Protein Hydrolysate by Gel Chromatography

作　　者：胡二坤[1] 郭兴凤[2] 郑慧[2] HU Erkun;GUO Xingfeng;ZHENG Hui(School of Culinary Food and Health,Henan Polytechnic,Zhengzhou 450046;School of Food Science and Technology,Henan University of Technology,Zhengzhou 450001)

机构地区：[1]河南职业技术学院烹饪食品与健康学院,郑州450046 [2]河南工业大学粮油食品学院,郑州450001

出　　处：《食品工业》2020年第12期240-243,共4页The Food Industry

基　　金：2017年“河南省高等学校青年骨干教师培养计划”研究成果;河南职业技术学院2019年度科研基金资助计划项目(项目编号:2019-HZK-06)研究成果。

摘　　要：该试验研究了凝胶过滤色谱分离纯化鱼蛋白酶解产物的条件,考察了洗脱速度和上样浓度对鱼蛋白酶解产物分离效果的影响。在最适分离纯化条件下,鱼蛋白水解产物经过G-15葡聚糖凝胶层析,按相对分子质量大小得到三个分离组分,这三个分离组分的蛋白含量依次为83.70%,49.20%和36.91%,峰面积分别占51.70%,13.90%和34.40%。同时对三个组分的DPPH·清除能力进行了研究,结果发现这三个分离组分的DPPH·清除能力均随着浓度的增大而增强。In this paper,the conditions of separation of fish proteolysis products by gel filtration chromatography were studied,and the effects of elution speed and sample concentration on the separation of fish proteolysis products were investigated.Under the optimum conditions of purification and separation,the hydrolysates of fish protein were separated by G-15 dextran gel chromatography,and three components were obtained according to the molecular weight.The protein contents of the three components were 83.70%,49.20%and 36.91%,and the peak areas was 51.70%,13.90%and 34.40%,respectively.Meanwhile,the DPPH removal ability of the three components was studied.The scavenging capacity increased with the increase of concentration.

关 键 词：凝胶色谱 蛋白水解物 分离纯化 

分 类 号：O652.63[理学—分析化学] TS201.2[理学—化学]