CAJ | 학술논문

分别采用凝胶过滤色谱法和高效液相色谱法研究了马氏珍珠贝肉蛋白酶解液超滤前后肽的相对分子质量分布以及氨基酸组成的变化,分析了超滤过程中膜通量及感官特性的变化,并对超滤膜的选择性及分离效果进行了评价.结果表明:随着超滤时间的延长,马氏珍珠贝肉蛋白酶解液膜通量不断减小;透过液的鲜味明显提高,腥味和苦味基本消失;透过液中含有相对分子质量大于截留相对分子质量(5 000)的多肽,超滤膜实际有效截留相对分子质量约为7 000～8 000,相对分子质量小于4 500的多肽在透过液中得到有效富集;超滤处理后,透过液肽态氨基酸中鲜味氨基酸占总氨基酸的比例高于原酶解液,而苦味氨基酸和疏水性氨基酸占总氨基酸的比例均低于原酶解液.
분별채용응효과려색보법화고효액상색보법연구료마씨진주패육단백매해액초려전후태적상대분자질량분포이급안기산조성적변화,분석료초려과정중막통량급감관특성적변화,병대초려막적선택성급분리효과진행료평개.결과표명:수착초려시간적연장,마씨진주패육단백매해액막통량불단감소;투과액적선미명현제고,성미화고미기본소실;투과액중함유상대분자질량대우절류상대분자질량(5 000)적다태,초려막실제유효절류상대분자질량약위7 000～8 000,상대분자질량소우4 500적다태재투과액중득도유효부집;초려처리후,투과액태태안기산중선미안기산점총안기산적비례고우원매해액,이고미안기산화소수성안기산점총안기산적비례균저우원매해액.
The distribution of relative molecular mass (RMM) of peptides and the composition of amino acids in the enzymatic hydrolysates of Pinctada martensii protein before and after an ultrafiltration treatment were investigated by means of gel filtration chromatography and high-performance liquid chromatography. Then, the variation of permea- tion flux and sensory characteristics during the ultrafiltration process were analyzed, and the selectivity and separation efficiency of ultrafiltration membrane were evaluated. The results show that (1) the permeation flux gradually decreases with the prolonging of ultrafiltration time; (2) after the ultrafiltration, the delicious flavor of permeation fraction significantly improves, and the fishy odor and the bitter taste almost disappear; (3) the permeation fraction mainly comprises peptides with the RMM of less than 4500; (4) peptides with the RMM of more than 5000 can also pass through the membrane with a relative molecular mass cut-off of 5000; (5) the real relative molecular mass cut-off of the ultrafiltration membrane is within the range of 7000～8000 approximately; and (6) after the ultrafiltration treatment, the proportion of delicious amino acids to the total amino acids in the permeation fraction increases, while those of both bitter and hydrophobic amino acids decrease.