云南盐津乌骨鸡肉中鲜味肽的提取与鉴定  

Extraction and Identification of Umami Peptides from Yunnan Yanjin Black-Bone Chicken

作　　者：杨超辉 梁双敏 葛长荣[3] 肖智超 YANG Chao-hui;LIANG Shuang-min;GE Chang-rong;XIAO Zhi-chao(College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,China;Yunnan Engineering Technology Research Center of Animal Products Processing,Yunnan Agricultural University,Kunming 650201,China;Yunnan Agricultural University,Kunming 650201,China)

机构地区：[1]云南农业大学食品科学技术学院,昆明650201 [2]云南农业大学云南省畜产品加工工程技术研究中心,昆明650201 [3]云南农业大学,昆明650201

出　　处：《中国调味品》2024年第5期10-15,46,共7页China Condiment

基　　金：国家自然科学基金项目(32260638)。

摘　　要：利用超滤和凝胶过滤色谱法对盐津乌骨鸡肉中的鲜味肽进行分离纯化,结合感官评价得到鲜味最佳的组分F1,进一步采用液相色谱-串联质谱联用技术从F1组分中鉴定出鲜味肽,对鉴定出的鲜味肽进行条件筛选、氨基酸组成和活性片段预测分析。结果表明,从盐津乌骨鸡肉中鉴定出921条多肽,筛选后得到551条多肽,通过鲜味活性预测得到鲜味片段出现频率大于1的10条多肽,其中DTEEVEHGEE、EVHEEEVH、HEAEEVHEE、HEKLSEESEE、KVED、TPIPDLP 6条多肽可能具有较强的鲜味。The umami peptides from Yanjin black-bone chicken are separated and purified by ultrafiltration and gel filtration chromatography,and the component F1 with the best umami is obtained by sensory evaluation.The umami peptides are further identified from F1 component by liquid chromatography-tandem mass spectrometry,and condition screening,amino acid composition and active fragment prediction analysis are conducted on the identified umami peptides.The results show that 921 polypeptides are identified from Yanjin black-bone chicken,and 551 polypeptides are obtained after screening.Ten polypeptides with frequency greater than 1 are obtained by the prediction of umami activity,among which,DTEEVEHGEE,EVHEEEVH,HEAEEVHEE,HEKLSEESEE,KVED and TPIPDLP may have strong umami.

关 键 词：盐津乌骨鸡 鲜味肽 分离鉴定 条件筛选 活性预测 

分 类 号：TS201.1[轻工技术与工程—食品科学]