基于肽组学的大豆低聚肽制备稳定性评价  

Reproducibility evaluation of soybean oligopeptides based on peptidomic analyses

作　　者：郁晓艺 徐巨才 伍蓥 刘万顺 郭丹 李晓敏 YU Xiao-yi;XU Ju-cai;WU Ying;LIU Wan-shun;GUO Dan;LI Xiao-min(Perfect〔Guangdong〕Co.,Ltd.,Zhongshan,Guangdong 528400,China;School of Biotechnology and Health Sciences,Wuyi University,Jiangmen,Guangdong 529020,China;International Healthcare Innovation Institute〔Jiangman〕,Jiangmen,Guangdong 529020,China)

机构地区：[1]完美〔广东〕日用品有限公司,广东中山528400 [2]五邑大学生物科技与大健康学院,广东江门529020 [3]江门市大健康国际创新研究院,广东江门529020

出　　处：《食品与机械》2023年第1期210-214,共5页Food and Machinery

摘　　要：目的:对多肽原料开展更精准的稳定性评价和品质鉴别。方法:采用高分辨液质联用对不同批次原料进行多肽组学分析,结合热度分析、主成分分析等就样品间共性与差异特性展开探讨。结果:从每批次原料中鉴定到多肽约1000条,肽段长度分布均以短肽为主。多肽集合分析发现批次间除共性多肽101条外还有众多差异性多肽。此外,PCA主成分分析显示第5批次原料与其他原料间存在较大差异。结论:在相同工艺条件下不同批次间原料的多肽组成整体表现为共性与差异并存,在实际生产过程中,应加强质控以逐步缩小差异增强共性,进而提升工业制备稳定性。Objective:This study aimed to analyze the peptide composition and evaluate the reproducibility of the soybean oligopeptides.Methods:High performance liquid chromatography tandem high resolution mass spectrometry was employed for peptidomic analysis of the soybean oligopeptides prepared at the same condition at different batches.Generality and individuality of the samples were also discussed based on the heat map analysis and principal component analysis(PCA).Results:About 1000peptides were identified from each of the materials and most of them were short peptides.From the set analysis,101 peptides were found of detectability from all samples,but there were also many peptides that could be only detected from part of the samples.Moreover,differences between the fifth sample and other samples were evidently observed from the principal component analysis.Conclusion:Though prepared at the same conditions,commonalities and differences coexisted across the samples from different batches.In practical production of oligopeptides,efforts should be made to narrow the differences and increase the commonalities,so that the reproducibility of the products can be improved.

关 键 词：大豆 低聚肽 稳定性 肽组学 多肽 主成分分析 

分 类 号：TS2[轻工技术与工程—食品科学与工程]