鸡白汤多肽序列组成与乳化性能相关性研究

为了研究鸡汤乳化液中多肽序列组成与乳化性能之间的关系,通过炖煮鸡骨架3h获得鸡白汤,离心得到稳定的乳化液层,经过除脂、微滤处理,得到乳化多肽溶液。分析发现多肽的平均长度为13个氨基酸残基,临界胶束浓度值为4mg/mL。乳化多肽溶液经3kDa超滤离心管过滤后,进行高效液相色谱-质谱法序列分析,获得1646条多肽序列。统计发现乳化多肽平均疏水度为4791.70kJ/mol,亲水性氨基酸和疏水性氨基酸组成比例接近,疏水性氨基酸或亲水性氨基酸占比很高的多肽数量较少,强亲水性氨基酸和强疏水性氨基酸在多肽序列中的占比不高,多肽两端亲水性氨基酸较多。该研究旨在为新型多功能多肽表面活性剂的开发提供理论依据。

Study on Relativity of Polypeptides Sequence and Emulsifying Properties in White Chicken Broth

The sequence relativity and emulsifying properties of the polypeptides in traditional Chinese white chicken broth were studied. The white chicken broth stewed for 3 hours was centrifuged and the stable emulsified layer was obtained. The emulsifying polypeptide solution was acquired by defatting and microfiltration of the emulsified layer. The average length of polypeptide was 13 amino acid residues and its critical micelle concentration was 4 mg/mL. The emulsifying polypeptide solution was then treated by 3 kDa ultrafiltration, and 1646 polypeptides were sequenced by HPLC-MS. The average hydrophobility degree of these polypeptides was 4791.70kJ/mol. Most polypeptides consisted of a similar ratio of hydrophilic and hydrophobic amino acids, while they contained a low ratio of strong hydrophilic and hydrophobic amino acids. The either end of these emulsifying peptides were mainly hydrophilic amino acids. This study may be helpful to develop novel natural polypeptide surfactants.