Food and Fermentation Industries >

2020 , Vol. 46 >Issue 5: 46 - 51

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.022639

Study on functional characteristic peptides of traditional fermented horsemilk in Xilinguole League Mongolian

  • WU Peihan ,
  • WANG Yuqing ,
  • HUANGFU Jie ,
  • CHEN Liang ,
  • LUAN Chunguang ,
  • WANG Jing ,
  • PEI Jiangsen ,
  • LIU Wenying ,
  • WANG Deliang
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  • 1(College of food science and pharmacy, Xinjiang Agricultural University, Urumchi 830052, China)
    2(China National Research Institute of Food and Fermentation Industries, Beijing 100015, China)
    3(Beijing Engineering Research Center of Protein and Functional Peptides, Beijing 100015, China)

Received date: 2019-10-28

  Online published: 2020-04-10

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Abstract

The small molecule active milk peptides play functional roles on improving immunity and regulating physiological metabolism. Fermented horse milk has been proved to have high nutritional value and health functions. In this study, the molecular weight distribution of protein hydrolysates and main functional peptides in fermented horse milk samples were analyzed by the high-performance gel filtration chromatography (HPGFC) and ultra-high-performance liquid chromatography-electrospray ionization triple quadrupole tandem mass spectrometry (UHPLC-ESI-MS/MS). The results showed that the proportion of protein hydrolysates with molecular weight less than 1000Da was significantly increased after fermentation. Otherwise, 24 dipeptides with potential angiotensin I-converting enzyme (ACE) inhibition function were identified. Peptides VP and AF with high content and activity were labelled and their structure-activity relationships were explored. This study provides a reference for developing functional milk peptides of traditional Mongolian fermented food.

Key words： Xiliguole League Mongolian traditional fermented house milk; milk-derived peptides; protein hydrolysates

Cite this article

WU Peihan , WANG Yuqing , HUANGFU Jie , CHEN Liang , LUAN Chunguang , WANG Jing , PEI Jiangsen , LIU Wenying , WANG Deliang . Study on functional characteristic peptides of traditional fermented horsemilk in Xilinguole League Mongolian[J]. Food and Fermentation Industries, 2020 , 46(5) : 46 -51 . DOI: 10.13995/j.cnki.11-1802/ts.022639

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