食源性明胶多肽的制备、分离及其抗冻活性

doi:10.7506/spkx1002-6630-201309028

食品科学 ›› 2013, Vol. 34 ›› Issue (9): 135-139.doi: 10.7506/spkx1002-6630-201309028

食源性明胶多肽的制备、分离及其抗冻活性

汪少芸，赵立娜，周焱富，饶平凡

福州大学生物科学与工程学院，福建福州 350002

收稿日期:2013-03-11 修回日期:2013-04-15 出版日期:2013-05-15 发布日期:2013-05-07
通讯作者: 汪少芸 E-mail:shaoyunwang@gmail.cn
基金资助:
国家自然科学基金项目(31071498)；国家留学回国人员启动基金项目(819129)；福建省新世纪优秀人才支持计划项目(JA10012)

Preparation and isolation of food-based gelatin peptide and the ice crystal inhibition

WANG Shao-yun，ZHAO Li-na，ZHOU Yan-fu，RAO Ping-fan

College of Biological Science and Technology, Fuzhou University, Fuzhou 350002, China

Received:2013-03-11 Revised:2013-04-15 Online:2013-05-15 Published:2013-05-07
Contact: WANG Shao-yun E-mail:shaoyunwang@gmail.cn

摘要/Abstract

摘要：

用碱性蛋白酶水解食源性明胶以制备抗冻多肽，通过控制酶解条件获得具有抗冻活性的明胶多肽酶解液，并对其进行色谱分离、质谱鉴定及氨基酸全序列测定。结果表明：当酶与底物比1:15、酶解时间30min、酶解温度45℃时，所获得的明胶多肽酶解液的抗冻活性最高；酶解制备的明胶多肽液经过冷-热循环(cold-heat-stage)后抑制冰晶生长和抗冻活性表现出特定的规律，说明酶解条件的控制优化是实现明胶多肽液抗冻活性的关键。通过Sephadex G-50、SP Sephadex C-25、C18-RPLC色谱分离和MALDI-TOF质谱鉴定，确定分子质量为2107D的特异性多肽表现出显著的抗冻活性。通过Edman降解法测得其氨基酸全序列为GERGFPGERGSPGAQGLQGPR。

关键词: 水解, 明胶, 抗冻多肽, 分离

Abstract:

Food-based gelatin peptides with antifreeze activity were obtained under controlled hydrolysis conditions by Alcalase. The specific antifreeze peptide was isolated by chromatography and identified by mass-spectrum, the full amino acid sequences were determined. The result showed that with E/S of 1:15, hydrolyzing time of 30min, hydrolyzing temperature of 45℃, gelatin peptides demonstrated the best antifreeze activity. The antifreeze peptide on ice crystal inhibition shows specific rules during cold-heat-stage cycles, the key approach is how to control hydrolysis conditions. The specific antifreeze peptide was fractionated by size exclusion (Sephadex G-50), ion exchange (sulfopropyl-Sephadex C-25) columns and C18-HPLC, respectively. The molecular mass of the specific antifreeze peptide was determined to be 2107 Da by matrix assisted laser desorption ionization-time-of-flight (MALDI-TOF) mass spectrometry. The purified gelatin peptide with the molecular mass of 2107 Da strongly inhibited ice crystal growth in ice cream mix. The full amino acid sequences were determined to be GERGFPGERGSPGAQGLQGPR by Edman degradation.

Key words: hydrolysis, gelatin, antifreeze peptide, isolation

中图分类号:

TS201.4

汪少芸，赵立娜，周焱富，饶平凡. 食源性明胶多肽的制备、分离及其抗冻活性[J]. 食品科学, 2013, 34(9): 135-139.

WANG Shao-yun，ZHAO Li-na，ZHOU Yan-fu，RAO Ping-fan. Preparation and isolation of food-based gelatin peptide and the ice crystal inhibition[J]. FOOD SCIENCE, 2013, 34(9): 135-139.

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食源性明胶多肽的制备、分离及其抗冻活性

Preparation and isolation of food-based gelatin peptide and the ice crystal inhibition

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