文献类型：期刊文献

中文题名：豆豉中呈味肽的分离鉴定及其呈味特性

英文题名：Isolation,Identification and Taste Characteristics of Flavor Peptides from Douchi

作者：刘丽燕[1,2];周春霞[1,2,3];徐梅珍[2,4];陈金[2];蒋桂丽[2];罗东辉[2,4];赵慧妍[2]

机构：[1]广东海洋大学食品科技学院,广东省水产品加工与安全重点实验室,广东省海洋生物制品工程实验室,广东省海洋食品工程技术研究中心,广东湛江524088;[2]广东海洋大学食品科学与工程学院,阳江研究院,广东阳江529500;[3]大连工业大学海洋食品精深加工关键技术省部共建协同创新中心,辽宁大连116034;[4]化学与精细化工广东省实验室潮州分中心,广东潮州521000

年份：2024

卷号：45

期号：18

起止页码：176

中文期刊名：食品科学

外文期刊名：Food Science

收录：北大核心2023、CSTPCD、、EI(收录号：20243717036370)、Scopus、CSCD2023_2024、北大核心、CSCD

基金：阳西上洋镇特色资源开发及产业化项目(SDZX2022032);化学与精细化工广东省实验室潮州分中心公开引进科研团队资助项目(HJL202202B010);广式高品质酱油开发及在“粤菜师傅工程”中的应用项目(SDZX2023029)。

语种：中文

中文关键词：豆豉;呈味肽;分离纯化;呈味特性;肽段鉴定

外文关键词：Douchi;flavor peptides;isolation and purification;taste characteristics;peptide identification

中文摘要：为进一步挖掘呈味肽并探究其构效关系,本研究采用醇沉法、超滤法并结合离子交换树脂对阳江豆豉中的鲜味肽进行分离纯化,比较各组分的氨基酸态氮含量、琥珀酸含量、核苷酸含量、肽分子质量分布、游离氨基酸组成并结合感官评价和电子舌分析对各组分呈味特性进行验证,采用超高液相色谱-串联质谱法鉴定最佳呈味肽的氨基酸序列。结果表明,经醇沉法和超滤法分别得到E1、E2、E3、E4、A1、A2、A3组分,其中鲜味最佳组分为E3和A3;基于XAD-7离子交换树脂纯化得到鲜味最强组分为A3-I,其鲜味值为7.65;最后通过鉴定以及分子对接筛选得到呈鲜效果最好的肽段序列为TYDGDTEP,本研究可为豆豉呈味肽的分离提取及后期进一步探究其呈味规律提供理论依据和参考。

外文摘要：In order to further explore flavor peptides and their structure-activity relationship,umami peptides from Yangjiang Douchi were separated and purified by successive alcohol precipitation method,ultrafiltration and ion exchange resin adsorption.The amino nitrogen content,succinic acid content,nucleotide content,relative molecular mass distribution of peptides and free amino acid composition of the obtained fractions were compared.In addition,sensory evaluation and electronic tongue were used to verify the taste characteristics of each fraction.Ultra-high performance liquid chromatography-tandem mass spectrometry(UPLC-MS/MS)was used to identify the amino acid sequences of the best flavor peptides.The results showed that among the fractions obtained alcohol precipitation and ultrafiltration(E1,E2,E3,E4,A1,A2 and A3),E3 and A3 were the best ones in terms of umami.Fraction A3-I,which was obtained after purification using XAD-7 ion exchange resin,had the strongest umami taste with an umami value of 7.65.Finally,through identification and molecular docking screening,the peptide sequence with the best umami taste was found to be TYDGDTEP.This study provides a theoretical basis and reference for the separation of flavor peptides from Douchi and further exploration of its flavor pattern.