| 摘要: |
| 本研究以长牡蛎(Crassostrea gigas)为研究对象,以DPPH自由基清除率为测试指标,通过UF、GFC及RP-HPLC等技术,对牡蛎蛋白酶解液进行分离纯化,获得牡蛎蛋白小分子肽(Zel"ner)样品,并对其氨基酸组成进行营养性评价。研究结果表明：浓度为30%—100%的硫酸铵处理酶解液的分离效果明显优于低于浓度为30%硫酸铵的分离效果,其DPPH自由基清除率达到52.43%；纯化后得到两种牡蛎蛋白小分子肽分别标记为组分a(Mw < 1 kDa)和组分b(1 kDa < Mw < 3 kDa)；组分a中牡蛎蛋白小分子肽分子量分布主要为1995.2 Da、1258.9 Da、1023.3 Da、398.1 Da；对牡蛎蛋白小分子肽组分a进行检测,发现其中氨基酸种类及含量丰富,其中必需氨基酸(EAA)含量为18.863%,总氨基酸含量(TAA)为43.3748%,必需氨基酸占总氨基酸43.49%,必需氨基酸与非必需氨基酸(NEAA)的比例为76.95%,风味氨基酸(FAA)含量为18.9147%,占总氨基酸含量的43.61%。综上可得,牡蛎蛋白小分子肽具有极高的营养价值和市场经济效益,本研究为牡蛎蛋白抗衰老小分子活性肽(Zel"ner)的开发提供了新的思路和方向。 |
| 关键词: 长牡蛎(Crassostrea gigas) 蛋白小分子肽(Zel'ner) 分离纯化 氨基酸分析 |
| DOI： |
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| 基金项目:国家星火计划项目, 2016GA609002号; 国家农业科技成果转化项目, 2015GB3C452号; 2018年国家级大学生创新创业训练计划项目, 201810340044S号; 浙江省基础公益基金项目, LGN19C200016号 |
附件 |
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| ISOLATION, PURIFICATION AND NUTRITIONAL EVALUATION OF THE SMALL MOLECULAR PEPTIDE OF THE LONG OYSTER CRASSOSTREA GIGAS PROTEIN BY UF, GFC, AND RP-HPLC |
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HE Ding-Fen1, XIE Chao2, LIANG Jia2, LIANG Rui-Ping2, LI Hai-Bo1
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1.Zhejiang International Maritime Vocational and Technical College;2.College of Food and Medicine, Zhejiang Ocean University
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| Abstract: |
| Oysters are delicious, nutritious and have high food value. The research object is long oyster, the removal rate of DPPH free radical was used as the test index to isolate and purify the oyster proteinase solution. The protein peptide of oyster was obtained and its amino acid composition was evaluated. The results showed that the separation effect of ammonium sulfate treatment solution with concentration of 30%—100% was better than that of ammonium sulfate with concentration of less than 30%, and the removal rate of DPPH free radicals reached 52.43%. After purification, two kinds of oyster protein small molecular peptides were obtained: labeled as component a (Mw < 1 kDa) and component b (1 kDa < Mw < 3 kDa). The molecular weight distribution of oyster protein small molecular peptide in component a is mainly 1995.2 Da, 1258.9 Da, 1023.3 Da, 398.1 Da. The determination of the small molecule peptide group a of oyster protein found that the amino acid types and content were abundant, of which the essential amino acid (EAA) content was 18.863%, the total amino acid content (TAA) was 43.3748%, and the essential amino acid accounted for 43.49% of the total amino acid. The ratio of essential amino acids to non-essential amino acids (NEAA) is 76.95%, and the content of flavor amino acids (FAA) is 18.9147%, accounting for 43.61% of the total amino acid content. To sum up, oyster small molecular peptide has very high nutritional value and market economic benefits. This study provides new ideas and directions for oyster development. |
| Key words: oyster Crassostrea gigas small molecular peptide separation and purification amino acid analysis |