Purification and Identification of Proline-rich Polypeptides from Bovine Colostrum

doi:10.7506/spkx1002-6630-201201015

FOOD SCIENCE ›› 2012, Vol. 33 ›› Issue (1): 77-80.doi: 10.7506/spkx1002-6630-201201015

• Basic Research • Previous Articles Next Articles

Purification and Identification of Proline-rich Polypeptides from Bovine Colostrum

YU Fang1，LI De-long1，ZHANG Bo1，GAO Yan-ling1，ZHANG Shao-hui1,2,*

1. School of Agriculture and Biology, Shanghai JiaoTong University, Shanghai 200240, China；
2. Luh Bor. S. Research Center for Food Safety, Shanghai JiaoTong University, Shanghai 200240, China

Received:2011-01-24 Revised:2012-01-09 Online:2012-01-15 Published:2012-01-12
Contact: Shao-Hui ZHANG E-mail:yuflili@163.com

Abstract

Abstract:

Bovine colostrum was extracted to obtain bioactive proline-rich polypeptides (PRP). The molecular weight and amino acid composition of PRP were analyzed by means of SDS-PAGE and an automated amino acid analyzer, respectively. Reversed-phase high performance liquid chromatography (RP-HPLC) was employed to purify PRP. The results showed that the proline content in PRP was as high as 20%. The molecular weights of principal components were in the range of 5－25 kD as determined by SDS-PAGE. RP-HPLC showed that major spectral peaks were eluted by 37%－45% acetonitrile. As a result, PRP with a purity of 96.7% was obtained.

Key words: proline-rich polypeptide, molecular weight, amino acid composition, reversed-phase chromatography

CLC Number:

TS252.1

YU Fang，LI De-long，ZHANG Bo，GAO Yan-ling，ZHANG Shao-hui. Purification and Identification of Proline-rich Polypeptides from Bovine Colostrum[J]. FOOD SCIENCE, 2012, 33(1): 77-80 https://doi.org/10.7506/spkx1002-6630-201201015

[1]	YANG Yini, ZHAO Ran, BI Shuang, LIU Ye, ZHOU Qi. Effects of Different Processing Methods on the Flavor Characteristics of Rapeseed Protein Isolate [J]. FOOD SCIENCE, 2026, 47(10): 239-248.
[2]	TIAN Shunfeng, DONG Jingwen, SHI Jing, MA Shuping, FENG Mengmeng, LUO Yongkang, JIANG Yanfei, ZHAO Chunyue. Preparation and Storage Characteristics of Collagen Tripeptides from Tilapia Skin and Scales [J]. FOOD SCIENCE, 2025, 46(16): 81-89.
[3]	SUN Jingru, SUN Mingshuang, LÜ Wenqing, CAO Rong’an, DIAO Jingjing, WANG Changyuan. Preparation of Xanthine Oxidase Inhibitory Peptide from Black Bean Protein by Enzymatic Hydrolysis and Its Uric Acid-Lowering Activity in Vitro [J]. FOOD SCIENCE, 2024, 45(23): 72-80.
[4]	LIAO Yuqin, REN Zhongyang, SHI Linfan, WENG Wuyin, HUANG Wenmei. Changes in Physicochemical Properties and Volatile Flavors of Abalone Muscle during Drying Process [J]. FOOD SCIENCE, 2023, 44(12): 252-261.
[5]	LIU Hui, ZHANG Huisheng, TONG Huoyan, JIANG Xiaonan, CHEN Xiaoting. Isolation and Identification of Antioxidant Peptides from Enzymatically Hydrolyzed Soybean Protein [J]. FOOD SCIENCE, 2022, 43(20): 191-197.
[6]	LUO Kun, CAO Weichao, MA Zilin, WU Meng, Omedi Jacob OJOBI, ZHENG Jianxian, HUANG Weining, LI Ning, Filip ARNAUT. Effect of High-yield Phytase Lactic Acid Bacteria Fermentation on Protein and Baking Quality of Black Bean Sourdough Bread [J]. FOOD SCIENCE, 2021, 42(6): 111-117.
[7]	WANG Xibo, NIE Xin, LIAO Yi, LUO Jiaqian, Lü Xiuli, LIU Jishan, LIU Jun, WANG Zhongjiang, TENG Fei, LI Liang, LI Yang. Relationship between Soybean Protein and Qianye Tofu Quality [J]. FOOD SCIENCE, 2020, 41(7): 30-37.
[8]	ZHANG Shanshan, LI Xiaobin, ZHANG Xuanming, HAN Liwen, LIU Kechun. Decolorization and Antioxidant Activities of Peptides from Neptunea cumingi Muscle Protein Hydrolysate [J]. FOOD SCIENCE, 2020, 41(6): 252-258.
[9]	DU Feifei, WU Changling, FANG Aihu, ZHANG Li, LI Zhen, YANG Zongyun, ZHOU Nan, LI Pengpeng, LI Dianzhao, WANG Peng. Oil-Water Interfacial Properties of Sarcoplasmic Proteins in Meat from Different Animal Species [J]. FOOD SCIENCE, 2020, 41(4): 15-22.
[10]	ZHOU Mingyang, HE Yuxin, SUN Yangying, PAN Daodong, CAO Jinxuan. Isolation, Purification and Structural Identification of Calcium-Chelating Peptides from Goose Bone Collagen Hydrolysate [J]. FOOD SCIENCE, 2020, 41(22): 8-14.
[11]	REN Haiwei, SHI Jufen, CAI Yaling, FAN Wenguang, JIANG Qixing, LI Zhizhong, PEI Jiawen, WANG Yanrui. Peptides from Tibetan Sheep Placental Protein: Optimization of Ultrasound-Assisted Enzymatic Preparation Using Response Surface Methodology and Antioxidant Activity Evaluation [J]. FOOD SCIENCE, 2019, 40(24): 265-273.
[12]	WANG Yahui, XING Jiyun, XU Jingting, GUO Shuntang. Effect of High-Temperature Heat Treatment on Digestibility of Soybean Protein [J]. FOOD SCIENCE, 2019, 40(15): 92-99.
[13]	WANG Fengwu, QUE Fei, KOU Lingyun, CHI Fang, WANG Ying. Enzymatic Preparation and Activity of Fucosylated Oligosaccharides [J]. FOOD SCIENCE, 2018, 39(4): 112-117.
[14]	ZHAO Gongling, LIANG Xinhong, GUO Yancheng, KONG Jin, LI Keke, KANG Chaodi, SHI Cuiping. Composition and Functional Properties of Proteins in Radish Seed Meal [J]. FOOD SCIENCE, 2018, 39(3): 117-122.
[15]	HE Lichao, WU Wenmin, YANG Haiyan, SUN Xiuxiu, PENG Weiming, YUE Lili, JIN Guofeng, MA Meihu. Amino Acid and Polypeptide Profiles of γ-Irradiated Fresh Pork [J]. FOOD SCIENCE, 2018, 39(24): 26-33.

Purification and Identification of Proline-rich Polypeptides from Bovine Colostrum

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments