Comparison of non-volatile umami components in chicken soup and chicken enzymatic hydrolysate
Comparison of non-volatile umami components in chicken soup and chicken enzymatic hydrolysate
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鸡汤与鸡肉酶解液中非挥发性鲜味成分的比较
DOI：
10.1016/j.foodres.2017.09.038
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发表时间：
2017-12-01
影响因子：
8.1
通讯作者：
Sun, Ying
中科院分区：
文献类型：
--
作者：
Kong, Yan;Yang, Xiao;Sun, Ying
鲜味是鸡肉口感的重要组成部分。为分离和鉴定非挥发性鲜味化合物，对鸡汤和水解液进行了分离和分析。用氨基酸分析仪对氨基酸进行分析。采用超高效液相色谱法测定有机酸和核苷酸。采用超滤、Sephadex G-15和反相高效液相色谱分离鲜味肽。结合感官评价和LC-Q-TOF-MS测定了12个寡肽的氨基酸序列。鸡肉酶解液中风味化合物的含量高于鸡汤。从鸡酶解液中鉴定出8种寡肽，分别为Ala-Asp、Ala-Met、His-Ser、Val-Glu、Ala-Glu、Asp-Ala-Gly、Glu-Asp和Ala-Glu- ala。从鸡汤中鉴定出4种寡肽，分别为Val-Thr、Ala-His、Ala-Phe和sr - glu。
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.