中国食品学报2017，Vol.17Issue(9)：134-141,8.DOI:10.16429/j.1009-7848.2017.09.017
猪肉蛋白酶解液中鲜味肽组分的分离
Separation of Umami Components from Pork Protein Hydrolysates
摘要
Abstract
Pork protein were hydrolyzed by the enzymes of trypsin,and trypsin with flavourzyme,respectively.From the two hydrolysates,by ultrafiltration four umami fractions were screened in molecular weights between 1 and 3 ku,or less than 1 ku.The four umami fractions were further separated by Sephadex G-15 gel chromatography,where four subfractions of umami taste were collected.By high performance gel liquid chromatography,and matrix assisted laser desorption ionization time of flight mass spectrometry (MALDI-TOF),the umami sub-fractions from the hydrolysate by trypsin were confirmed to be between 161 and 533 u with m/z 357.2411 dominated,and between 896 and 1961 u with m/z 1 198.7084 and 1 790.8937 dominated,respectively.The umami sub-fractions from the hydrolysate by trypsin with flavourzyme were confirmed to be between 432 and 875 u with m/z 496.3289 dominated,and between 534 and 1209 u with m/z 585.3514 dominated,respectively.Searching the pork protein database,tentatively,for m/z 1 198.7084 the amino acid sequence was considered to be Asp-Ala-Glu-Asp-Ile-Val-Asn-Thr-Pro-Lys-Pro,and for m/z 1 790.8937 was considered to be Ser-Tyr-Glu-Leu-Pro-Asp-Gly-Gln-Val-Ile-Thr-Ile-Gly-Asn-Glu-Arg.关键词
猪肉/蛋白酶解物/鲜味肽/分离/风味Key words
pork/hydrolysate/umami peptide/separation/flavor引用本文复制引用
都荣强,肖群飞,范梦蝶,赵梦瑶,赵健,杜文斌,侯莉,章淼,谢建春..猪肉蛋白酶解液中鲜味肽组分的分离[J].中国食品学报,2017,17(9):134-141,8.基金项目
北京市自然科学基金面上项目(6172004) （6172004）
国家自然科学基金面上项目(31671895,31371838). （31671895,31371838）
