由機械去骨雞肉之水洗液中製取carnosine與anserine

Extract Carnosine and Anserine from Mechanically Deboned Chicken Meat Washing

林冠群(Kuan-Chyun Lin) ； 許嘉慧(Chia-Hwei Hsu) ； 郭俊欽(Yang-Chang Kuo) ； 蔡正宗(Tsun-Chung Tsai)

《臺灣農業化學與食品科學》 Volume 42 Issue 3 (2004/06) Pp. 192-198

https://doi.org/10.6578/TJACFS.2004.026

Abstracts

含存於雞肉中的主要双肽(dipeptide)為肌肽(carnosine)與甲肌肽(anserine)，二者為維持體液固定酸鹼度的重要生物化學物質，並具有螯合金屬離子及捕捉自由基的功能，可用於食品抗氧化之添加物。本研究在於收集機械去骨雞肉之水洗液，經加熱離心以移除變性之水溶液蛋白質，並以hollow fiber超過濾除去微量之蛋白質，繼以sulphopropyl(SP)管柱層析，除去大部分之胺基酸與鐵質，回收之高濃度双肽可用C18逆相管柱分離純化肌肽與甲肌肽，此分取純化系統操作簡單，並可放大而應用於工業化之生產。

Keywords

機械去骨肉 ； 肌肽 ； 甲肌肽 ； 雙肽

Parallel abstracts

Carnosine and anserine are two major dipeptides found in chicken meat and play an important role in keeping steady acidity physiologically. Both dipeptide have been shown to be able to chelate transition metal ions and scavenge free radical produced in lipid oxidation, therefore both dipeptide can be used as an antioxidant in food. The research was designed to isolate both dipeptides from washing filtrate from mechanical deboned chicken meat. After heating and centrifuge to remove most of denatured water-soluble protein, the filtrate was further to hollow fiber ultrafiltration to remove residual protein. Sulphopropyl column was then used to remove most of free amino acids and ferric ion. Carnosine and anserine recovered from sulphopropyl column could be separated and purified by HPLC-C18.The procedure is easy to operate and the can be applied to plant-scale production.

Parallel keywords

Mechanically deboned chicken meat ； Carnosine ； Anserine ； Dipeptide