风干武昌鱼中鲜味肽的分离纯化及二级结构分析

doi:10.7506/spkx1002-6630-20180905-052

食品科学 ›› 2019, Vol. 40 ›› Issue (14): 23-28.doi: 10.7506/spkx1002-6630-20180905-052

风干武昌鱼中鲜味肽的分离纯化及二级结构分析

莫加利，陈季旺，刘静泊，舒静，廖鄂，夏文水，程水源

1.武汉轻工大学食品科学与工程学院，湖北武汉 430023；2.农产品加工与转化湖北省重点实验室（武汉轻工大学），湖北武汉 430023；3.江南大学食品学院，江苏无锡 214122；4.国家富硒农产品加工技术研发专业中心，湖北武汉 430023

出版日期:2019-07-25 发布日期:2019-07-23
基金资助:
国家自然科学基金面上项目（31371823）；现代农业（大宗淡水鱼）产业技术体系建设专项（CARS-45）

Isolation, Purification and Secondary Structure Identification of Umami Peptide from Air-dried and Fermented Megalobrama amblycephala

MO Jiali, CHEN Jiwang, LIU Jingbo, SHU Jing, LIAO E, XIA Wenshui, CHENG Shuiyuan

1. College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; 2. Hubei Key Laboratory for Processing and Transformation of Agricultural Products (Wuhan Polytechnic University), Wuhan 430023, China; 3. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; 4. National R&D Center for Se-rich Agricultural Products Processing Technology, Wuhan 430023, China

Online:2019-07-25 Published:2019-07-23

摘要/Abstract

摘要： 采用电子舌测定鲜味，超纳滤、反相高效液相色谱从风干武昌鱼中分离纯化出纯度均一的鲜味肽，基质辅助激光解析电离-飞行时间质谱仪、氨基酸自动分析仪、傅里叶变换红外光谱测定鲜味肽的分子质量、氨基酸组成和二级结构，探讨鲜味肽结构与风味的关系。结果显示：从风干武昌鱼中纯化得到了一种鲜味较强的肽P2a-2，其分子质量为1 304.59 Da。P2a-2的鲜味氨基酸谷氨酸（21.97%）、甘氨酸（10.67%）和丙氨酸（9.51%）比例较高，且助味氨基酸组氨酸的比例最高（27.54%），β-转角为主要的二级结构（90.16%），推断P2a-2呈现较佳鲜味与其高含量的鲜味氨基酸和β-转角相关。

关键词: 风干武昌鱼, 肽, 鲜味, 纯化, 二级结构

Abstract: In this paper, a umami peptide was isolated and purified from air-dried and fermented Megalobrama amblycephala using ultrafiltration, nanofiltration and reversed phase high performance liquid chromatography (RP-HPLC). The umami taste was measured with an electronic tongue. Matrix assisted laser desorption ionization time of flight mass spectrometry (MALDI-TOF-MS), an automatic amino acid analyzer and Fourier transform infrared spectroscopy (FTIR) were used to measure the molecular mass, amino acid composition and secondary structure of the umami peptide and furthermore, we investigated the relationship between structure and umami taste. The results showed that a single umami peptide P2a-2 with a molecular mass of 1 304.59 Da was obtained and identified. Moreover, the umami amino acids glutamic acid (21.97%), alanine (10.67%) and glycine (9.51%), as well as the umami enhancer histidine (27.54%) were found in P2a-2, and the secondary structure was beta-turn (90.16%). We deduced that P2a-2’s strong umami taste may be due to the high content of umami amino acid and beta-turn structure.

Key words: air-dried and fermented Megalobrama amblycephala, peptide, umami, purification, secondary structure

中图分类号:

TS254.4

莫加利，陈季旺，刘静泊，舒静，廖鄂，夏文水，程水源. 风干武昌鱼中鲜味肽的分离纯化及二级结构分析[J]. 食品科学, 2019, 40(14): 23-28.

MO Jiali, CHEN Jiwang, LIU Jingbo, SHU Jing, LIAO E, XIA Wenshui, CHENG Shuiyuan. Isolation, Purification and Secondary Structure Identification of Umami Peptide from Air-dried and Fermented Megalobrama amblycephala[J]. FOOD SCIENCE, 2019, 40(14): 23-28.

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风干武昌鱼中鲜味肽的分离纯化及二级结构分析

Isolation, Purification and Secondary Structure Identification of Umami Peptide from Air-dried and Fermented Megalobrama amblycephala

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