期刊论文

Isolation,Purification and Secondary Structure Identification of Umami Peptide from Air-dried and Fermented Megalobrama amblycephala

Chen, Jiwang(jiwangchen1970@126.com)

中文

食品科学

1002-6630

2019

40

14

23-28

10.7506/spkx1002-6630-20180905-052

国家自然科学基金面上项目(31371823) 现代农业(大宗淡水鱼)产业技术体系建设专项(CARS-45).

本校为第一机构

采用电子舌测定鲜味,超纳滤、反相高效液相色谱从风干武昌鱼中分离纯化出纯度均一的鲜味肽,基质辅助激光解析电离-飞行时间质谱仪、氨基酸自动分析仪、傅里叶变换红外光谱测定鲜味肽的分子质量、氨基酸组成和二级结构,探讨鲜味肽结构与风味的关系。结果显示:从风干武昌鱼中纯化得到了一种鲜味较强的肽P2a-2,其分子质量为1 304.59 Da。P2a-2的鲜味氨基酸谷氨酸(21.97%)、甘氨酸(10.67%)和丙氨酸(9.51%)比例较高,且助味氨基酸组氨酸的比例最高(27.54%),β-转角为主要的二级结构(90.16%),推断P2a-2呈现较佳鲜味与其高含量的鲜味氨基酸和β-转角相关。

In this paper, a umami peptide was isolated and purified from air-dried and fermented Megalobrama amblycephala using ultrafiltration, nanofiltration and reversed phase high performance liquid chromatography (RP-HPLC).The umami taste was measured with an electronic tongue. Matrix assisted laser desorption ionization time of flight mass spectrometry (MALDI-TOF-MS), an automatic amino acid analyzer and Fourier transform infrared spectroscopy (FTIR)were used to measure the molecular mass, amino acid composition and secondary structure of the umami peptide and furthermore, we investigated the relat...