炖煮鸡汤中多肽与鲜味构效关系  

Structure-Acivity Relationship between Peptides and Flavor in Chicken Broth

作　　者：林萌莉 王洁[1] 廖永红[2] 周晓宏[1] 

机构地区：[1]北京理工大学生命学院,北京100081 [2]北京工商大学食品学院,北京100048

出　　处：《食品科学》2016年第3期12-16,共5页Food Science

基　　金："十二五"国家科技支撑计划项目(2011BAD23B01)

摘　　要：以传统炖煮鸡汤为对象,研究多肽与鲜味之间的构效关系。将炖煮3 h的鸡汤利用10、5、3 k D的超滤膜分离,取味道鲜美的分子质量小于3 k D的组分进行高效液相色谱-质谱法多肽组分分析,获得了93条多肽序列。通过分析发现:加热降解产生的多肽序列中甜鲜氨基酸的比例高,强疏水性氨基酸的比例低;加热降解过程中肽键断裂具有选择性,亲水氨基酸形成的肽键更易断裂。鲜味多肽主要来源于肌肉蛋白,其次是胶原蛋白、酶、抗体等活性成分。The structure-activity relationship between peptides and flavor was studied on chicken broth made by the traditional cooking process. The chicken broth stewed for three hours was fractionated using ultrafiltration membranes with molecular weight cut-offs of 10, 5 and 3 k D. The peptidomics in the fraction（molecular weight 3 k D） which had the strongest umami taste were analyzed by high performance liquid chromatography-mass spectrometry（HPLC-MS）. Totally 93 peptides with high proportion of umami and sweet amino acids and low proportion of hydrophobic amino acids were sequenced. Peptide bonds with hydrophilic amino acids were preferentially cleaved during the heating process. The peptides were mainly derived from muscle proteins, collagens, enzymes and antibodies.

关 键 词：鸡汤 多肽 鲜味 亲水性氨基酸 疏水性氨基酸 

分 类 号：Q819[生物学—生物工程]