Bicinchoninic Acid Calibration Coefficient Method for Determination of Peptide Content in Food
Peptides have multiple functional characteristics and have gradually become a hot research topic in the fields of medicine and food industry and functional food development.It is important to quickly and accurately determine the concentration of peptides for studying their performance and mechanism of action.Therefore,researching and developing more accurate,convenient,and efficient methods for measuring peptide content in food is of great significance for promoting the healthy and sustainable development of the food peptide industry.This study investigated the influence of single and mixed interference systems on peptide determination results by selecting mixed standard peptides and reducing the differences between standard peptides.A calibration coefficient method was established to determine peptide content in food.In actual sample determination,the relative error of the calibration coefficient method measurement results is reduced to about 10％,and the difference between the measurement results and the Kjeldahl nitrogen determination method measurement results is not significant(P＞0.05).This provides a new measurement method and theoretical basis for the quantification of peptide concentration in food research,proteomics,and peptide omics research.
万方数据
维普
