食品科学 ›› 2006, Vol. 27 ›› Issue (7): 124-128.

• 工艺技术 • 上一篇    下一篇

牛乳酪蛋白降血压肽的超滤分离

 蒋菁莉, 任发政, 蔡华伟   

  1. 中国农业大学食品科学与营养工程学院教育部-北京市功能乳品实验室
  • 出版日期:2006-07-15 发布日期:2011-09-29

Separation of Antihypertensive Peptides Derived from Yak Milk Casein with Ultra-filtration Technology

 JIANG  Jing-Li, REN  Fa-Zheng, CAI  Hua-Wei   

  1. Key Laboratory of Functional Dairy, Ministry of Education and Municipal Government of Beijing, College of Food Science and Nutritional Engineering, China Agricultrual University, Beijing 100083, China
  • Online:2006-07-15 Published:2011-09-29

摘要:  采用超滤法分离酪蛋白降血压多肽溶液,研究超滤操作压力、温度和溶液浓度对膜渗透通量的影响,结果表明,超滤分离浓度为5%的多肽溶液,压力为0.15MPa,温度为45℃条件下,膜渗透通量相对较高;利用高效凝胶排阻色谱技术分析超滤滤过液的相对分子量分布。结果表明,超滤技术可以实现不同分子量多肽组分的分离;多肽超滤滤过液的ACE抑制活性提高。

关键词: 超滤, 降血压多肽, 酪蛋白

Abstract: Antihypertensive peptide derived from yak milk casein was separated by ultra-filtration technology. The effects of pressure, temperature and concentrations of peptides on ultra-filtration permeate flux were investigated. The results showed that the optimum conditions are: 5% peptides, pressure 0.15MPa and temperature 45℃. The relative molecular mass of permeates was investigated by high performance size exclusion chromatography. The results showed that the peptides mixtures can be effectively separated by ultra-filtration. The permeate fractions show higher ACE inhibitory activity than original peptide mixtures.

Key words:  , ultra-filtration; antihypertensive peptides; casein;