Identification and characterization of flavor precursor peptide from beef enzymatic hydrolysate by Maillard reaction

被引：43

作者：

Kang, Le ^{[1
]}

Alim, Aygul ^{[1
]}

Song, Huanlu ^{[1
]}

机构：

[1] Beijing Technol & Business Univ, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Lab Mol Sensory Sci, Beijing 100048, Peoples R China

来源：

JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES | 2019年 / 1104卷

基金：

中国国家自然科学基金;

关键词：

Beef enzymatic hydrolysate; Ultrafiltration (UF); Gel filtration chromatography (GFC); Reverse phase high-performance liquid chromatography (RP-HPLC); Identification; Flavor dilution (FD)/taste dilution (TD) factors; Maillard reaction product (MRP); TASTE DILUTION ANALYSIS; ENHANCER; XYLOSE; KEY; DISCOVERY; PRODUCTS; EXTRACT; IMPACT;

D O I：

10.1016/j.jchromb.2018.10.025

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

In this study, beef enzymatic hydrolysate was fractionated by sequential UF/GFC/RP-HPLC. RP-HPLC fractions were subjected to Maillard reaction with xylose. The FD/TD factors of the MRPs were prominent. Sensory evaluation showed that F-3 exhibited intense meaty taste; the kokumi intensity, umami-enhancing capacity in F-4; the umami-enhancing capacity in F-5; the umami intensity and umami-enhancing capacity in F-6. All these were strong in F-7 and F-8. The RP-HPLC fractions were subsequently analyzed by ESI-Q-TOF MS/MS. Of the 21 peptides identified, Leu(Ile)-X, Val-X, Phe-X, and Cys-containing peptides were the major ones. Six peptides (Leu-Cys, Glu-Cys-Gly, Cys-Gly-Val, Val-Met, Phe-Glu, and Phe-Gln) were synthesized and included in the Maillard reaction with xylose. FD factors of MRPs of all these synthesized peptides were significantly greater than those of fraction F-7. The stronger Maillard reactivity demonstrated by the synthesized peptides proves that this work is correct.

引用

页码：176 / 181

页数：6

共 26 条

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