Isolation and identification of two novel umami and umami-enhancing peptides from peanut hydrolysate by consecutive chromatography and MALDI-TOF/TOF MS

被引：131

作者：

Su, Guowan ^{[1
]}

Cui, Chun ^{[1
]}

Zheng, Lin ^{[1
]}

Yan, Bao ^{[2
]}

Ren, Jiaoyan ^{[1
]}

Zhao, Mouming ^{[1
]}

机构：

[1] S China Univ Technol, Coll Light Ind & Food Sci, Guangzhou 510640, Guangdong, Peoples R China

[2] Chinese Acad Sci, Key Lab Plant Resource Conservat & Sustainable Ut, S China Bot Garden, Guangzhou 510650, Guangdong, Peoples R China

来源：

FOOD CHEMISTRY | 2012年 / 135卷 / 02期

基金：

中国国家自然科学基金;

关键词：

Peanut hydrolysate; Umami; Umami-enhancing effect; Ultrafiltration; MALDI-TOF/TOF MS; ENZYMATIC HYDROLYSATE; INHIBITORY PEPTIDES; TASTE; ACID; PURIFICATION;

D O I：

10.1016/j.foodchem.2012.04.130

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Peanut hydrolysate produced by crude protease extract from Aspergillus oryzae HN 3.042 was found to elicit intense umami and umami-enhancing effect. Taste profiles, amino acid and organic acid composition of peanut hydrolysate and its separation fractions by ultrafiltration were evaluated. The results revealed that peanut hydrolysate was mainly low molecular weight compounds. Fractions of 1-3 kDa and below 1 kDa prominently contributed to the umami taste and umami-enhancing effect of the peanut hydrolysate. The two fractions were further purified, using gel filtration chromatography and reverse-phase high-performance liquid chromatography (RP-HPLC), in combination with sensory evaluation, to obtain a umami peptide and umami-enhancing peptide. The active peptides were identified as Ser-Ser-Arg-Asn-Glu-Gln-Ser-Arg (SSRNEQSR. 963.9 Da) and Glu-Gly-Ser-Glu-Ala-Pro-Asp-Gly-Ser-Ser-Arg (EGSEAPDGSSR, 1091.1 Da), by MALDI-TOF/TOF MS, respectively. (C) 2012 Elsevier Ltd. All rights reserved.

引用

页码：479 / 485

页数：7

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