呈味肽的制备、纯化与鉴定  

Preparation, purification and identification of taste peptides

作　　者：邓莉[1] 郝学财[1] 刘娜[1] DENG Li HAO Xuecai LIU Na(Tianjin Key Laboratory oFFla vor Food Ingredients Enterprise, R＆D Center, Tianjin ChunFa Biotectmology Group Co., Ltd, Tianjin 300300, Chin)

机构地区：[1]天津春发生物科技集团有限公司研发中心天津市风味食品配料企业重点实验室,天津300300

出　　处：《中国酿造》2017年第4期142-148,共7页China Brewing

摘　　要：采用酶解法以鸡肉为原料进行鸡肉蛋白多肽的制备,通过葡聚糖凝胶柱层析法对混合多肽进行不同分子质量片断的分离,确定最优的分离填料为G25、洗脱液为乙醇-水,在此条件下,分子质量<1 000 u的组分通过分离富集含量可达100%、分子质量>5 000 u的组分含量达78%、分子质量1 000~5 000 u的组分含量达70%。通过感官评价、电子舌分析发现,不同分子质量片段多肽提供的风味侧重点不同,分子质量<1 000 u的多肽热反应产物在醇厚感、嗜好性方面最优。利用高效液相色谱、液质联用仪对该肽段进一步纯化与鉴定,找到其中5条呈味肽,并采用固相合成法制备,经感官评价验证其呈味功能,发现在清水评价中,合成的5条多肽呈味效果以酸、甜、鲜味为主;在鸡粉溶液加香评价中,呈现鲜味最强的多肽为γ-L-Glu-L-Glu和γ-L-Glu-L-Val-Gly;呈现醇厚感最强的多肽为L-GSH。With chicken as raw material, the chicken protein polypeptides were prepared by enzyme hydrolysis method. According to the different molecular mass fragments, mixed polypeptides were separated by dextran gel column chromatography. The optimal separation filler was G25, the eluent was ethanol-water. Under the conditions, the content of components below molecular mass 1 000 u by separation and enrichment was up to 100%, above molecular mass 5 000 u up to 78%, and molecular mass 1 000-5 000 u up to 70%. The results of sensory evaluation and electronic tongue analysis showed that the polypeptides with different molecular mass fragments provided different taste profiles. The thermal reaction products of pep- tides that molecular mass was less than 1 000 u were superior in kokumi taste （mellow feeling） and preference. The polypeptides fragments were further purified and identified by HPLC and LC-MS. Five taste peptides were determined, and were prepared by solid-phase synthesis method. Their taste functions were verified by sensory evaluation. Results showed that the taste effect of five taste peptides synthesized was given priority to with sour, sweet and umami taste in the clear water evaluation. The peptides with strongest urnami taste were γ-L-Glu-L-Glu and γ-L-Glu-L-Val-Gly, the peptides with strongest kokumi taste （mellow feeling） was L-GSH in the chicken powders solution evaluation.

关 键 词：呈味肽 酶解 分离 纯化 鉴定 

分 类 号：TQ657[化学工程—精细化工]