Extraction and Fractionation of Bitter Oligopeptides in Mei Fruit.
| Autor: | Jen-Huang Huang, 黃仁皇 |
|---|---|
| Rok vydání: | 1993 |
| Druh dokumentu: | 學位論文 ; thesis |
| Popis: | 81 Mei or named Japanese apricot is one deciduous fruit in the family of Rosaceae. It is found as a good source for commer- cial fruit juice industry. However,its bitterness often affect the product quality. Amygdalin has been considered as main bit- ter substances,but its content is not enough to be postulated. The objective of this thesis is try to extract and fraction- ate the bitter oligopeptides in mei juice. The sample mei fruits were shredded and freeze dried.Oligo- peptides were extracted by solvent (chloroform/methanol (2/1;v/v) ) and then concentracted. Crude oligopeptide extracts were frac- tionated and collected by Sephadex G-25 Fine gel filtration. Each bitter- tasting fractions after sensory evaluated were separated by HPLC and main three peaks were collected, concentrated and then identified by protein sequencer. The separated oligopeptides by Sephadex G-25 Fine were bitter tasting and selected. The result showed that bitter oligopeptides were found in separating tubes no.19-28 from three mei varieties. It is a good relationship between the oligopeptides content and the bitter taste. The N-terminal of peptides were blocked during protein sequencing. The concentration of amygdalin in mei juice is lower than threshold of bitterness, so there must exist some other bitter substances. This experiment indicated that amygdalin was very thermostable in mei juice or in citrate buffer but unstable in water. |
| Databáze: | Networked Digital Library of Theses & Dissertations |
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