Journal of South China University of Technology (Natural Science Edition) ›› 2009, Vol. 37 ›› Issue (10): 124-128,139.

• Food Science & Technology • Previous Articles     Next Articles

Effects of Ultrafiltration on Characteristics of Enzymatic Hydrolysates of Pinctada martensii Protein

Zhao Mou-ming1  Xiao Ru-wu1  Cui Chun1  Zhang Chao-hua2   

  1. 1. School of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, Guangdong, China; 2. Department of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, Guangdong, China
  • Received:2008-09-18 Revised:2008-12-15 Online:2009-10-25 Published:2009-10-25
  • Contact: 赵谋明（1964-），男，教授，博士生导师，主要从事食品生物技术、蛋白质化学与工程、海洋资源综合利用等的研究． E-mail:femmzhao@scut．edu．cn
  • About author:赵谋明（1964-），男，教授，博士生导师，主要从事食品生物技术、蛋白质化学与工程、海洋资源综合利用等的研究．
  • Supported by:

    国家农业部“948”计划项目（2006-G42）;广东省粤港招标计划项目（2007A020901001）;广东省科技计划项目（2008A010900003,2007A020100001-9）

PDF

1316

Abstract:

The distribution of relative molecular mass （RMM） of peptides and the composition of amino acids in the enzymatic hydrolysates of Pinctada martensii protein before and after an uhrafihration treatment were investigated by means of gel filtration chromatography and high-performance liquid chromatography. Then, the variation of permea- tion flux and sensory characteristics during the ultra：filtration process were analyzed, and the selectivity and separa- tion efficiency of uhrafihration membrane were evaluated. The results show that （1） the permeation flux gradually decreases with the prolonging of ultrafihration time; （2） after the ultrafihration, the delicious flavor of permeation fraction significantly improves, and the fishy odor and the bitter taste almost disappear; （3） the permeation fraction mainly comprises peptides with the RMM of less than 4500; （4） peptides with the RMM of more than 5000 can also pass through the membrane with a relative molecular mass cut-off of 5 000; （5） the real relative molecular mass cut-off of the uhrafihration membrane is within the range of 7000 -8000 approximately; and （6） after the ultrafiltration treatment, the proportion of delicious amino acids to the total amino acids in the permeation fraction increases, while those of both bitter and hydrophobic amino acids decrease.

Key words: Pinctada martensii, protein, ultrafiltration, enzymatic hydrolysis, peptide, amino acid, flavor