Preparation of Rapeseed Albumin Peptide with Lower Molecular Weight

Abstract

Abstract: Rapeseed albumin was hydrolyzed in different steps by Alcalase and Flavourzyme. The degree of hydrolysis ofRapeseed Albumin could go up to 28% from 14.72%. The rapeseed peptide(RSP-R) was separated and purified by Sephadex G-25 gel filtration chromatography, so three parts of peptides were obtained: RSP-1 of molecular weight over 5kD, RSP-2 of molecularweight about 1050D and RSP-3 about 560D. As RSP-2 is the primary part of RSP-R, its protein and total sugars contents are79.23% and 13.88% respectively. All the results would provide ideal materials and theory foundation for further research.

Key words: , rapeseed albumin； hydrolyze； peptide； gel filtration chromatography；

XUE Zhao-Hui, WU Mou-Cheng, YAN Feng-Wei, LUO Zu-You, ZHOU Zhi-Jiang. Preparation of Rapeseed Albumin Peptide with Lower Molecular Weight[J]. FOOD SCIENCE, 2006, 27(3): 104-107.

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Preparation of Rapeseed Albumin Peptide with Lower Molecular Weight

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