Paper Title:
Preparation of Oligopeptide Mixture with a High Fischer Ratio from Egg White Proteins
  Abstract

Oligopeptide with a high Fischer ratio by protease hydrolysis from egg white was prepared. The optimal substrate concentration 5.5% and denatured time 15min were determined by nitrogen recovery ratio (NR) testing. Alcalase and enzymesⅡ were selected to hydrolyze egg white protein. The performance of ion exchange resin was chosen when flow rate of the hydrolysate was 8vol/hr. The NR of the hydrolysate was 84.01% and the desalinization ratio was 81.73% after passing ion exchange resin. Activated carbon adsorption chromatography was used to remove free AAA and the result of UV-scanning indicated that active carbon was efficient to absorb AAA. The composition analyzed results showed that the Fischer ratio of hydrolysate was 20.46 and the content of free amino acid was 8.04%. The G-25 gel filration chromatography was used to determine the molecular weight (MW) of hydrolysate and the results showed that the MW distribution of the hydrolysate with a high Fischer ratio was consecutive and it ranged from 300 to 600.

  Info
Periodical
Edited by
Robert Zhu
Pages
406-410
DOI
10.4028/www.scientific.net/AMM.140.406
Citation
W. Xu, X. B. Wang, Y. J. Chi, "Preparation of Oligopeptide Mixture with a High Fischer Ratio from Egg White Proteins", Applied Mechanics and Materials, Vol. 140, pp. 406-410, 2012
Online since
November 2011
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