摘要
本文介绍了影响骨蛋白的酶解因素:酶解前的预处理、酶解温度、时间、pH等;同时介绍了酶解液中苦味物质的产生机理;并简述了括离子交换色谱,凝胶色谱,反相分配色谱法等肽的分离纯化方法并阐述了用质谱法分析肽的分子量和一级结构的方法。
This article introduced the way of selecting appropriate enzyme and factors which work on enzymatic hydrolysis such as pretreatment, temperature, time, pH and so on. The mechanism about how the bitter-peptides were produced was mentioned. It also introduced some methods about how to separate and purified peptides compound and how to analyse the quality and structure of peptide by MS.
出处
《肉类研究》
2008年第6期57-61,共5页
Meat Research
基金
国家十一五科技支撑项目(编号2006BAD05A16)
关键词
骨蛋白
酶解
苦味肽
色谱
质谱
Bone protein
Enzymatic hydrolysis
Bitter-peptides
Chromatogram
MS
