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食品与发酵工业  2020, Vol. 46 Issue (17): 54-59    DOI: 10.13995/j.cnki.11-1802/ts.024209
  研究报告 本期目录 | 过刊浏览 | 高级检索 |
豌豆低聚肽中具有发挥功能活性潜力的结构研究
王雨晴, 毕园, 张瑞雪, 方磊, 周明, 陈亮*, 谷瑞增*
中国食品发酵工业研究院有限公司,北京市蛋白功能肽工程技术研究中心,北京,100015
Study on the structures of pea oligopeptides with potential functional activities
WANG Yuqing, BI Yuan, ZHANG Ruixue, FANG Lei, ZHOU Ming, CHEN Liang*, GU Ruizeng*
Beijing Engineering Research Center of Protein and Functional Peptides, China National Research Institute of Food and Fermentation Industries Co., Ltd., Beijing 100015, China
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摘要 考察了豌豆低聚肽的营养成分和抗外切酶消化结构。结果显示,豌豆低聚肽的蛋白含量为86.27%,低聚肽含量为81.82%,相对分子质量主要集中在140~1 000 Da,占总比例的83.61%,必需氨基酸含量为27.61%,占总氨基酸含量的33.37%。谷氨酸含量最高,为16.61%,是形成焦谷氨酸的前体氨基酸。结构鉴定结果显示,焦谷氨酰赖氨酸二肽(pyroglutamyl-lysine,pEK)、焦谷氨酰谷氨酸二肽(pyoglutamyl-glutamate,pEE)和焦谷氨酰精氨酸二肽(pyoglutamyl-arginine,pER)3条序列结构首次在豌豆低聚肽中发现,含量分别为201.85,75.30和110.84 mg/100 g,且经过亮氨酸氨基肽酶和羧肽酶A消化后,含量均有所提高,表明这3条肽段具有抗外切酶消化能力,从而可能在体内发挥功能活性。
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王雨晴
毕园
张瑞雪
方磊
周明
陈亮
谷瑞增
关键词:  豌豆低聚肽  抗消化  焦谷氨酸  肽结构    
Abstract: The nutritional composition and the anti-exopeptidase digestion structures of pea oligopeptides were investigated. The results showed that the pea oligopeptide had a protein content of 86.27% and an oligopeptide content of 81.82%. The relative molecular weight was mainly in the range of 140-1 000 Da, accounting for 83.61% of the total proportion. The essential amino acid content was 27.61%, accounting for 33.37% of the total. Glutamic acid content was 16.61%, ranking the first of all amino acids, which was the precursor of pyroglutamic acid. Structural identification results showed that pea oligopeptides contained three dipeptides, pyroglutamyl-lysine (pEK), pyroglutamyl-glutamate (pEE), and pyroglutamyl-arginine (pER), the contents of which were 201.85, 75.30 and 110.84 mg/100 g, respectively. After digestion by leucine aminopeptidase and carboxypeptidase A, the contents of three peptides were all increased, indicating that the three peptides were resistant to exopeptidase digestion, which may express functional activity in the body. These three peptides were all first found in pea oligopeptides.
Key words:  pea oligopeptides    anti-exopeptidase digestion    pyroglutamic acid    peptide structure
收稿日期:  2020-04-14      修回日期:  2020-05-08           出版日期:  2020-09-15      发布日期:  2020-10-14      期的出版日期:  2020-09-15
基金资助: 十三五国家重点研发计划项目(2016YFD0400604);国家自然科学基金项目(31671963);北京市科技创新基地培育与发展工程专项(Z191100002819001)
作者简介:  王雨晴工程师和毕园助理工程师为共同第一作者(陈亮高级工程师和谷瑞增教授级高工为共同通讯作者,E-mail:carlchun@sina.com;guruizeng@163.com)
引用本文:    
王雨晴,毕园,张瑞雪,等. 豌豆低聚肽中具有发挥功能活性潜力的结构研究[J]. 食品与发酵工业, 2020, 46(17): 54-59.
WANG Yuqing,BI Yuan,ZHANG Ruixue,et al. Study on the structures of pea oligopeptides with potential functional activities[J]. Food and Fermentation Industries, 2020, 46(17): 54-59.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.024209  或          http://sf1970.cnif.cn/CN/Y2020/V46/I17/54
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