Isolation, Purification and Structure Identification of Salty Peptides from Wheat Gluten

doi:10.7506/spkx1002-6630-20220624-278

FOOD SCIENCE ›› 2023, Vol. 44 ›› Issue (4): 194-199.doi: 10.7506/spkx1002-6630-20220624-278

• Bioengineering • Previous Articles Next Articles

Isolation, Purification and Structure Identification of Salty Peptides from Wheat Gluten

WEN Qingyu, ZHANG Yu, Li Tianqi, ZHANG Kangyi

(1. Center of Agricultural Products Processing, Henan Academy of Agricultural Sciences, Henan Province International Joint Laboratory for Whole Grain Wheat Processing, Henan Province Whole Grain Fresh, Food Processing Engineering Technology Research Center, Zhengzhou 450002, China; 2. Henan Ankang Food Science and Technology Research Institute, Zhengzhou 450047, China; 3. Henan Ankang Future Food Technology Co. Ltd., Zhengzhou 450066, China)

Published:2023-03-01

Abstract

Abstract: The salty enzymatic hydrolysate of wheat gluten was desalted and fractionated into four fractions (F1–F5). F4, which had the highest salty taste and proportion of peptides with molecular mass below 1 000 Da among these fractions, was further fractionated by Sephadex G-15 gel filtration chromatography into five subfractions (P1–P5). Among these subfractions, P2 was found to have the highest content of salty peptides and the strongest salty taste. By liquid chromatography tandem mass spectrometry (LC-MS/MS), the amino acid sequences of P2 were identified as PFGQQ, PFSPQ, QPFP, PDFP and FDDP, with molecular masses of 576.28, 575.28, 488.25, 475.22 and 493.21 Da, respectively. The results provide a theoretical basis for the development of salty peptides from gluten protein.

Key words: gluten proteins; salty peptides; purification; identification; amino acid sequences

CLC Number:

TS201.1

WEN Qingyu, ZHANG Yu, Li Tianqi, ZHANG Kangyi. Isolation, Purification and Structure Identification of Salty Peptides from Wheat Gluten[J]. FOOD SCIENCE, 2023, 44(4): 194-199.

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Isolation, Purification and Structure Identification of Salty Peptides from Wheat Gluten

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