摘要
采用Ams鼠伤寒沙门氏菌实验研究酪蛋白及酪蛋白的胃蛋白酶的水解物的抗诱变性,采用超滤和等电点法分离水解物,证明水解产物比酪蛋白具有更强的抗诱变性,经快速液相色谱FPLC和质谱法分析表明具有抗诱变性短肽是由9到11个氨基酸构成的,分子量在1000到2000道尔顿范围内。
Antimutageic activity of casein and its pepsin hydrolysis product were studied with Salmonella Ames test.The digestion products have Shown stronger antimutagenicity against sodium azide than casein.The hydrolyzed peptides formed were separated by ultrafiltration or isoelectroic precipitation,and were characterized by FPLC and Mass spectra analysis.The peptides molecular weigh range was between to 1000 to 2000 dalton.and contained 9 to 11 amino acids.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2002年第9期27-30,共4页
Food Science
基金
天津市教委资助项目(990902)
