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学科主题: Food Science & Technology
题名: Preparation and characterisation of the pearl oyster (Pinctada martensii) meat protein hydrolysates with a high Fischer ratio
作者: Zheng, HN ; Zhang, CH ; Cao, WH ; Liu, SC ; Ji, HW
通讯作者: zhangch@gdou.edu.cn
关键词: Activated carbon ; Fischer ratio ; oligopeptides ; Pinctada martensii
刊名: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
发表日期: 2009
卷: 44, 期:6, 页:1183-1191
收录类别: sci
部门归属: [Zheng, Huina; Zhang, Chaohua; Cao, Wenghong; Liu, Shucheng; Ji, Hongwu] Guangdong Ocean Univ, Coll Food Sci & Technol, Zhanjiang 524025, Guangdong, Peoples R China; [Zheng, Huina] Chinese Acad Sci, S China Sea Inst Oceanol, Guangzhou 510301, Guangdong, Peoples R China; [Zheng, Huina] Chinese Acad Sci, Grad Sch, Beijing 100049, Peoples R China
项目归属: 海洋生物
摘要: The primary aim of this study was to obtain high Fischer ratio oligopeptides from the pearl oyster Pinctada martensii meat via proteolysis. Pinctada martensii meat protein was hydrolysed using seven proteases, with pancreatin showing the most protein recovered (90.30%) and the highest degree of hydrolysis (30.22%). In addition, pancreatin treatment liberated aromatic amino acids (AAA) and preserved branched-chain amino acids (BCAA) in the peptide chain more efficiently than other proteases. In our enzymatic hydrolysis system, the AAA are adsorbed by activated carbon much easier in the form of proteins and peptides compared with the free state. The fraction purified from the pancreatin hydrolysate after adsorption onto activated carbon gave a yield of 38.42% based on nitrogen content. It was composed primarily of low molecular weight peptides and had a Fischer ratio of 24.58, with phenylalanine (Phe) and tyrosine (Tyr) content below 1.2%. This oligopeptide mixture can be used for the assistance treatment of patients with hepatic encephalopathy, phenylketonuria and tyrosinemia according to different dietetic requirement.
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WOS记录号: WOS:000265708800014
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内容类型: 期刊论文
URI标识: http://ir.scsio.ac.cn/handle/344004/5396
Appears in Collections:海洋生物_期刊论文

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Recommended Citation:
Zheng, HN; Zhang, CH; Cao, WH; Liu, SC; Ji, HW.Preparation and characterisation of the pearl oyster (Pinctada martensii) meat protein hydrolysates with a high Fischer ratio,INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,2009,44(6):1183-1191
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