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- Title
云南盐津乌骨鸡肉中鲜味肽的提取与鉴定.
- Authors
杨超辉; 梁双敏; 葛长荣; 肖智超
- Abstract
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.
- Subjects
UMAMI (Taste); PEPTIDES; CHICKEN as food; ULTRAFILTRATION; CHROMATOGRAPHIC analysis
- Publication
China Condiment, 2024, Vol 49, Issue 5, p10
- ISSN
1000-9973
- Publication type
Article
- DOI
10.3969/j.issn.1000-9973.2024.05.003