Comparison of non-volatile umami components in chicken soup and chicken enzymatic hydrolysate

被引：120
|
作者：
Kong, Yan [1 ]
Yang, Xiao [1 ]
Ding, Qi [1 ]
Zhang, Yu-Yu [1 ]
Sun, Bao-Guo [1 ]
Chen, Hai-Tao [1 ]
Sun, Ying [1 ]
机构：
[1] BTBU, Beijing Lab Food Qual & Safety, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing 100048, Peoples R China
来源：
FOOD RESEARCH INTERNATIONAL | 2017年 / 102卷
基金：
中国国家自然科学基金;
关键词：
Enzymatic hydrolysate; Umami peptides; Sensory evaluation; Chicken soup; LC-Q-TOF-MS; AMINO-ACIDS; SOY-SAUCE; ERIOCHEIR-SINENSIS; ACTIVE COMPOUNDS; TASTE; PEPTIDES; IDENTIFICATION; OLIGOPEPTIDES; BITTERNESS; RECEPTORS;
D O I：
10.1016/j.foodres.2017.09.038
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Umami taste is an important part to the taste of chicken. To isolate and identify non-volatile umami compounds, fractions from chicken soup and hydrolysate were prepared and analyzed. Amino acids were analyzed by amino acid analyzer. Organic acids and nucleotides were determined by ultra-performance liquid chromatography. Separation procedures utilizing ultrafiltration, Sephadex G-15 and reversed-phase high-performance liquid chromatography were used to isolate umami taste peptides. Combined with sensory evaluation and LC-Q-TOF-MS, the amino acid sequences of 12 oligopeptides were determined. The amount of taste compounds was higher in chicken enzymatic hydrolysate than that of chicken soup. Eight oligopeptides from chicken enzymatic hydrolysate were identified, including Ala-Asp, Ala-Met, His-Ser, Val-Glu, Ala-Glu, Asp-Ala-Gly, Glu-Asp and Ala-Glu-Ala. Four oligopeptides from chicken soup were identified, including Val-Thr, Ala-His, Ala-Phe and Thr-Glu.
引用
收藏
页码：559 / 566
页数：8
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