马氏珠母贝高F值寡肽初步分离纯化及氨基酸组成分析

Preliminary Separation and the Amino Acid Composition of Pinctada martensii Meat Protein Hydrolysate with a High Fischer Ratio

采用胰酶酶解马氏珠母贝肉蛋白,并利用活性炭吸附结合凝胶过滤层析得到高F值寡肽制品(PHFP)。进一步采用RP-HPLC对马氏珠母贝高F值寡肽制品进行初步分离分析,并且测定了各分离组分的氨基酸组成。研究结果显示,PHFP分子量分布主要集中在15～1 000 u。分离得到3个组成部分中PHFPb和PHFPc的支链氨基酸含量分别提高到30.2%和29.5%。PHFPa、PHFPb和PHFPc分别占PHFP的41.3%、38.8%和19.7%。

The meat of Pinctada martensii,which is rich in protein,is the aquatic low-value byproduct.In this study,a high Fischer ratio oligopeptides mixture（PHFP） was obtained using gel filtration chromatography combined with activated carbon adsorption from pancreatin hydrolysate.The PHFP was separated by HPLC,the molecular weight distribution of PHFP and separated fractions were analyzed by ESI-MS,and the amino acids compositions were further studied.The results indicated that the molecular weight distribution of PHFP was between 150~1000 u,among the three separated fractions-PHFPa,PHFPb and PHFPc,the content of BCAA in PHFPb and PHFPc increased to 30.2% and 29.5%.The content of PHFPa,PHFPb and PHFPc in total PHFP is 41.3%,38.8% and 19.7% respectively in this study.