Isolation, Purification and Composition Analysis of Salty Peptides from Enzymolyzed Bovine Bone

doi:10.7506/spkx1002-6630-201206007

Abstract

Abstract: In this study, bovine bone hydrolysate was prepared by sequential hydrolysis with protamex followed by flavourzyme and separated by gel filtration chromatography on Sephadex G-15 and G-50 columns to obtain salty peptide fractions Ⅱ and Ⅲ, respectively. As analyzed by RP-HPLC and matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF-MS), fraction Ⅱ consisted mainly of two components with relative molecular weight between 800 and 1000, fraction Ⅲconsisted mainly of three components with relative molecular weight between 800 and 2000. Both peptide fractions showed strong polarity and contained a polypeptide of which the relative molecular weight was 849.38.

Key words: enzymatic hydrolysate of bovine bones, separation, salty peptides, composition analysis

CLC Number:

TS251.9

ZHANGShun-liang，CHENGXiao-yu，QIAOXiao-ling，CHENWen-hua. Isolation, Purification and Composition Analysis of Salty Peptides from Enzymolyzed Bovine Bone[J]. FOOD SCIENCE, 2012, 33(6): 29-32.

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Isolation, Purification and Composition Analysis of Salty Peptides from Enzymolyzed Bovine Bone

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