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| Separation, Purification and Analysis of Salty Peptides Derived from Bovine Bone by Chromatography and Mass Spectrometry |
| LI Yingnan, LIU Wenying, ZHANG Shunliang, CHENG Xiaoyu* |
| China Meat Processing and Engineering Center, China Meat Research Center, Beijing Academy of Food Sciences, Beijing 100068, China |
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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.
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