文献类型：期刊文献

英文题名：Preparation and characterisation of the pearl oyster (Pinctada martensii) meat protein hydrolysates with a high Fischer ratio

作者：Zheng, Huina[1,2,3];Zhang, Chaohua[1];Cao, Wenghong[1];Liu, Shucheng[1];Ji, Hongwu[1]

机构：[1]Guangdong Ocean Univ, Coll Food Sci & Technol, Zhanjiang 524025, Guangdong, Peoples R China;[2]Chinese Acad Sci, S China Sea Inst Oceanol, Guangzhou 510301, Guangdong, Peoples R China;[3]Chinese Acad Sci, Grad Sch, Beijing 100049, Peoples R China

年份：2009

卷号：44

期号：6

起止页码：1183

外文期刊名：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

收录：SCI-EXPANDED(收录号：WOS:000265708800014)、、Scopus(收录号：2-s2.0-65449137909)、WOS

基金：This work was supported by the national '948' project of Ministry of Agriculture, China [No. 2006-G42(2)].

语种：英文

外文关键词：Activated carbon; Fischer ratio; oligopeptides; Pinctada martensii

外文摘要：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.