Comparison of Superdex Peptide HR 10/30 Column and TSK Gel G2000 SWXL Column for Molecular Weight Distribution Analysis of Protein Hydrolysates

作者: Guowan Su , Jiaoyan Ren , Mouming Zhao , Da-Wen Sun

DOI: 10.1007/S11947-012-0965-8

关键词:

摘要: Superdex Peptide HR 10/30 column and TSK gel G2000 SWXL were compared for molecular weight (MW) distribution analysis of pure proteins/peptides standards, pork/peanut protein hydrolysates, their peptide fractions. Results revealed that good chromatographic resolution was observed standards in the MW range 189 Da to 12,384 on column, while is more suitable standard region 6,500 75,000 Da. The test fractions by ultrafiltration or Sephadex G-25 chromatography indicated had better peptides below 3,000 than column.

参考文章(13)
Ping Liu, Meigui Huang, Shiqing Song, Khizar Hayat, Xiaoming Zhang, Shuqin Xia, Chengsheng Jia, Sensory Characteristics and Antioxidant Activities of Maillard Reaction Products from Soy Protein Hydrolysates with Different Molecular Weight Distribution Food and Bioprocess Technology. ,vol. 5, pp. 1775- 1789 ,(2012) , 10.1007/S11947-010-0440-3
Weizheng Sun, Haifeng Zhao, Qiangzhong Zhao, Mouming Zhao, Bao Yang, Na Wu, Yiling Qian, None, Structural characteristics of peptides extracted from Cantonese sausage during drying and their antioxidant activities. Innovative Food Science and Emerging Technologies. ,vol. 10, pp. 558- 563 ,(2009) , 10.1016/J.IFSET.2009.07.006
Guowan Su, Lin Zheng, Chun Cui, Bao Yang, Jiaoyan Ren, Mouming Zhao, Characterization of antioxidant activity and volatile compounds of Maillard reaction products derived from different peptide fractions of peanut hydrolysate Food Research International. ,vol. 44, pp. 3250- 3258 ,(2011) , 10.1016/J.FOODRES.2011.09.009
Lei Qin, Bei-Wei Zhu, Da-Yong Zhou, Hai-Tao Wu, Hui Tan, Jing-Feng Yang, Dong-Mei Li, Xiu-Ping Dong, Yoshiyuki Murata, Preparation and antioxidant activity of enzymatic hydrolysates from purple sea urchin (Strongylocentrotus nudus) gonad Lwt - Food Science and Technology. ,vol. 44, pp. 1113- 1118 ,(2011) , 10.1016/J.LWT.2010.10.013
Hordur G. Kristinsson, Barbara A. Rasco, Fish Protein Hydrolysates: Production, Biochemical, and Functional Properties Critical Reviews in Food Science and Nutrition. ,vol. 40, pp. 43- 81 ,(2000) , 10.1080/10408690091189266
AKMA Shah, Masashi Ogasawara, Makoto Egi, Hideyuki Kurihara, Koretaro Takahashi, None, Identification and sensory evaluation of flavour enhancers in Japanese traditional dried herring (Clupea pallasii) fillet Food Chemistry. ,vol. 122, pp. 249- 253 ,(2010) , 10.1016/J.FOODCHEM.2010.02.072
Anne Vallee, Vincent Humblot, Claire-Marie Pradier, Peptide Interactions with Metal and Oxide Surfaces Accounts of Chemical Research. ,vol. 43, pp. 1297- 1306 ,(2010) , 10.1021/AR100017N
Masashi Ogasawara, Tadayoshi Katsumata, Makoto Egi, Taste properties of Maillard-reaction products prepared from 1000 to 5000 Da peptide Food Chemistry. ,vol. 99, pp. 600- 604 ,(2006) , 10.1016/J.FOODCHEM.2005.08.040