頁籤選單縮合
題名 | 木瓜牛乳苦味胜冴之鑑定=Identification of Bitter Peptide from Papaya Milk |
---|---|
作者 | 黃啟仲; 李根永; 蔡承佳; 溫銘囍; Hwang, Chii-chung; Li, Kenyuon; Tsai, Tsung-jar; Wen, Ming-c; |
期刊 | 東海學報 |
出版日期 | 19980700 |
卷期 | 39:6(農學院) 民87.07 |
頁次 | 頁265-270 |
分類號 | 463.84 |
語文 | chi |
關鍵詞 | 木瓜牛乳; 苦味胜冴; 胺基酸序列; Papaya milk; Bitter peptide; Amino acid sequence; |
中文摘要 | 木瓜與牛乳以75:100之比例製備木瓜牛乳,在室溫下放置2小時後,會產生明 顯之苦味。利用Sephadex G-25膠體與Cellulose GCL-25膠體分子篩層析管柱分離,得一苦 味胜 ,以Edman方法鑑定得知其N-端是白胺酸(Leucine)。此胜 以胺基酸序列分析儀 定序,其序列為Leu-Glu-Val-Val。 |
英文摘要 | Papaya milk was prepared by blending papaya dices with milk in the ratio of 75:100. The papaya milk was tasted bitter after holding at room temperature for two hours. A bitter peptide was isolated by using molecular sieve chromatograph of Sephadex G-25 gel and GCL-25 gel. The N- terminal residue of the peptide was identified as leucine. The amino acid sequence of the peptide was determined as Leu-Glu-Val-Val. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。