热加工暗纹东方鲀肌肉中呈味肽分离鉴定及呈味特性研究  

Isolation,Identification,and Taste Characteristics of Flavor Peptides from Cooked Puffer Fish(Takifugu obscurus)

作　　者：刘源[1] 马垒[1] 仇春泱 苗晓丹[1] 李琳[1] 王正全[1] 王锡昌[1] 

机构地区：[1]上海海洋大学食品学院,上海201306

出　　处：《现代食品科技》2016年第3期152-157,共6页Modern Food Science and Technology

基　　金：国家自然科学基金(31371790;31271900);"十二五"国家科技计划课题(2012BAD28B01);上海市科委工程中心建设(11DZ2280300);上海市教委重点学科建设项目(J50704);上海高校知识服务平台上海海洋大学水产动物遗传育种中心(ZF1206)

摘　　要：为明确养殖暗纹东方鲀煮制时关键呈味肽的结构序列,本文对热加工暗纹东方鲀肌肉中呈味肽进行分离鉴定并对其呈味特性进行研究。热加工暗纹东方鲀肌肉水提物经超滤(3 ku)、纳滤(200 u)及Sephadex G-15凝胶过滤色谱分离得到4个多肽组分(F1、F2、F3和F4),感官评价结合电子舌分析筛选出滋味特性最强组分F2。利用半制备RP-HPLC对F2组分进一步分离得到3个组分(F2-1、F2-2和F2-3),电子舌评价F2-1组分鲜味较强。对组分F2-1中呈味肽的氨基酸序列采用基质辅助激光解析电离飞行时间质谱(MALDI-TOF/TOF MS/MS)进行测定,得到了两种新的呈味五肽和六肽结构:Cys-Ala-Leu-Thr-Pro(CA,503.9253 u)及Arg-Pro-Leu-Gly-Asn-Cys(RP,659.7747 u),2条肽链中均含有的亲水性Cys残基,可能是造成肽具有浓厚感和鲜味的关键。两个肽段经固相合成后测定其呈味特性,肽段RP具有较强鲜味,且肽段RP还与氯化钠和谷氨酸钠具有滋味协同作用,可增强鲜味强度。To determine the sequences of key flavor peptides from farmed puffer fish present during cooking,the flavor peptides in the cooked puffer fish（Takifugu obscurus） muscle were isolated and identified,and their taste characteristics were evaluated.Four peptide fractions（F1,F2,F3,and F4） were obtained by ultrafiltration（3 ku）,nanofiltration（200 u）,and Sephadex G-15 gel filtration chromatography of the aqueous extract of cooked puffer fish muscle,and sensory evaluation analysis combined with electronic tongue were used to screen out fraction F2 as having the strongest taste characteristics.Fraction F2 was further separated into three sub-fractions,F2-1,F2-2,and F2-3,by semi-preparative reverse-phase high-performance liquid chromatography,and electronic tongue indicated that fraction F2-1 had a relatively strong umami taste.The amino acid sequence of fraction F2-1 was measured using matrix-assisted laser desorption-ionization time-of-flight tandem mass spectrometry,and two novel flavor peptides,including a pentapeptide and a hexapeptide,were identified with the following sequences：Cys-Ala-Leu-Thr-Pro（CA,503.9253 u） and Arg-Pro-Leu-Gly-Asn-Cys（RP,659.7747 u）.Both peptide chains contained hydrophilic cysteine residues,which may be key factors in the kokumi and umami tastes.After solid phase synthesis,the taste characteristics of the two synthesized peptides were measured.The results showed that peptide RP had a relatively strong umami taste,and RP had a taste synergistic effect with Na Cl and monosodium glutamate,which may increase the strength of the umami taste.

关 键 词：暗纹东方鲀 呈味肽 鉴定 呈味特性 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]