Abstract：The enzymatic hydrolysate of bovine bone with relative molecular weight < 5 000 was separated by hollow fiber ultrafiltration and Sephadex G-25 column chromatography. Two salty peptide fractions from the hydrolysate were purified by preparative high performance liquid chromatography (HPLC) and the pooled samples were analyzed by HPLC. The two fractions were found to consist of a single homogenous component. As analyzed by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF/MS), both peptide fractions had a relative molecular weight less than 1000, the salty taste compound of which was m/z 679.510 9.
李迎楠，刘文营，张顺亮，成晓瑜. 色谱纯化和质谱分析法研究牛骨源咸味肽[J]. 肉类研究, 2016, 30(3): 25-28.
LI Yingnan, LIU Wenying, ZHANG Shunliang, CHENG Xiaoyu. Separation, Purification and Analysis of Salty Peptides Derived from Bovine Bone by Chromatography and Mass Spectrometry. Meat Research, 2016, 30(3): 25-28.
