谷朊粉鲜味肽的呈味规律研究  

Taste regularity of umami peptides from gluten

作　　者：王丽华[1] 王金鹏[1] 金征宇[1] 徐学明[1] 

机构地区：[1]江南大学食品科学与技术国家重点实验室食品学院食品安全与营养协同创新中心,江苏无锡214122

出　　处：《食品工业科技》2016年第7期333-337,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(31401524);江苏省自然科学基金(BK20140143);"十二五"科技支撑计划项目(2012BAD37B03);江苏省科技支撑计划(BE2013311);农业部公益性行业(农业)科研专项(201303070-02);江苏高校优势学科建设工程资助项目资助

摘　　要：采用了超滤离心、阴离子交换色谱分离和端解酶水解的方法研究了谷朊粉肽的呈鲜规律。实验发现,分子量Mw<1000 u的肽鲜味较强,进一步采用阴离子交换树脂分离和端解酶水解Mw<1000 u的肽,发现肽的鲜味与谷氨酸含量并不成正相关关系,碱性氨基酸和酸性氨基酸的共同作用使肽呈现鲜味,以Glu为N端会使肽的鲜味增强。Ultrafiltration centrifugation,anion exchange resin separation and exopeptidases treatment were applied to analyze the umami regularity of peptides from gluten.Results showed that the peptides which molecular weight below 1000 u had a stronger umami taste.Anion exchange resin separation and exopeptidases treatment were further performed to analyze the umami taste of these peptides.Results showed that the umami taste of peptides was not positive correlated to the Glu content but with Glu existed in the N-terminal, the peptides showed a stronger umami taste.Both the basic group and acidic group of peptides contributed to the umami taste.

关 键 词：鲜味肽 鲜味肽呈味规律 阴离子交换树脂 肽端解酶 

分 类 号：TS201.1[轻工技术与工程—食品科学]