利用RP-HPLC-MS测定绿豆中多肽的技术研究
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摘要
本实验对绿豆分离蛋白酶解产物的研制工艺条件、产物的理化性质及分子量分布进行了全面深入的研究。通过利用反相高效液相色谱-质谱联用(RP-HPLC-MS)技术针对该体系建立了可靠、有效的液相色谱分离方法,及质谱分析方法,对酶解产物(绿豆肽)进行了分离分析。结果显示:绿豆分离蛋白经酶解后得到的肽混合物分子量基本都在1000 Da以下,本实验所得到的绿豆分离蛋白酶解产物适合应用于食品及保健品领域,为今后的分离纯化及活性测定提供了实验原料。
Manufacturing of mung bean peptides,functional properties of them,as well as the analysis of them with HPLC-MS,were discussed. Research on the functional properties of the mung bean peptides was carried out. The molecular weight of the mung bean peptides with the HPLC-MS was studied. The result indicated that the mixture of the productions were all small peptides,with molecular weight ranged in 200 ~ 1000 Da. This was a good information for our research as our aim was to find out method to hydrolyze the isolated mung bean protein into small peptides,which were easier absorbed by our body. The results showed a good application value of the mung bean peptides in the field of health food and medical care industry.
Manufacturing of mung bean peptides,functional properties of them,as well as the analysis of them with HPLC-MS,were discussed. Research on the functional properties of the mung bean peptides was carried out. The molecular weight of the mung bean peptides with the HPLC-MS was studied. The result indicated that the mixture of the productions were all small peptides,with molecular weight ranged in 200 ~ 1000 Da. This was a good information for our research as our aim was to find out method to hydrolyze the isolated mung bean protein into small peptides,which were easier absorbed by our body. The results showed a good application value of the mung bean peptides in the field of health food and medical care industry.
引文
[1]曹维强,王静.绿豆综合开发及利用[J].粮食与油脂,2003(3):37-39.
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[3]卢珍华,郭彩华.木瓜蛋白酶水解绿豆蛋白制备可溶性肽的研究[J].食品工业科技,2005,26(11):56-58.
[4]Kong X,Zhou H,Qian H.Enzymatic hydrolysis of wheat gluten by proteases and properties of the resulting hydrolysates[J].Food Chemistry,2007,102(3):759-763.
[5]葛轶群,俞建瑛.生物活性肽的研究进展[J].中国生化药物杂志,1998(6):404-406.
[6]马宇翔,王春玲,郭兴凤.中性蛋白酶水解大豆分离蛋白的研究[J].粮油加工,2006(8):50-52.
[7]崔霞,周艳明,牛森,等.酶法水解苦荞蛋白制备可溶性生物活性肽最佳条件的研究[J].粮食与食品工业,2006,13(1):39-41.
[8]史延平,孙永梅,王万东.生物活性肽——一个改变了动物氮代谢观念的新领域[J].辽东学院学报(自然科学版),2002,9(2):1-3.
[9]Alder-Nissen J L,Gurtler H,Jensen G W,et al.Production of purified vegetable protein[P].US:4478940 A,1984.
[10]Olsen H A S.Method of producing soy protein hydrolysate from fatcontaining soy material,and soy protein hydrolysate[P].US:4324805,1982.
[11]齐崴,贾辰熙,何志敏,等.反相高效液相色谱与质谱联用分析合成七肽的消旋产物[J].分析化学,2006,34(9):1244-1248.
[12]谷胜,沈金灿,庄峙厦,等.高效液相色谱-电喷雾-质谱法测定蛋白质混合物[J].厦门大学学报(自然版),2001,40(5):1067-1072.
[2]张羽航,林炜铁.微生物发酵生产多不饱和脂肪酸的研究进展[J].中国油脂,1998(1):42-45.
[3]卢珍华,郭彩华.木瓜蛋白酶水解绿豆蛋白制备可溶性肽的研究[J].食品工业科技,2005,26(11):56-58.
[4]Kong X,Zhou H,Qian H.Enzymatic hydrolysis of wheat gluten by proteases and properties of the resulting hydrolysates[J].Food Chemistry,2007,102(3):759-763.
[5]葛轶群,俞建瑛.生物活性肽的研究进展[J].中国生化药物杂志,1998(6):404-406.
[6]马宇翔,王春玲,郭兴凤.中性蛋白酶水解大豆分离蛋白的研究[J].粮油加工,2006(8):50-52.
[7]崔霞,周艳明,牛森,等.酶法水解苦荞蛋白制备可溶性生物活性肽最佳条件的研究[J].粮食与食品工业,2006,13(1):39-41.
[8]史延平,孙永梅,王万东.生物活性肽——一个改变了动物氮代谢观念的新领域[J].辽东学院学报(自然科学版),2002,9(2):1-3.
[9]Alder-Nissen J L,Gurtler H,Jensen G W,et al.Production of purified vegetable protein[P].US:4478940 A,1984.
[10]Olsen H A S.Method of producing soy protein hydrolysate from fatcontaining soy material,and soy protein hydrolysate[P].US:4324805,1982.
[11]齐崴,贾辰熙,何志敏,等.反相高效液相色谱与质谱联用分析合成七肽的消旋产物[J].分析化学,2006,34(9):1244-1248.
[12]谷胜,沈金灿,庄峙厦,等.高效液相色谱-电喷雾-质谱法测定蛋白质混合物[J].厦门大学学报(自然版),2001,40(5):1067-1072.