风干武昌鱼中鲜味肽的分离纯化及结构分析

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1304.59 Da。P2a-2的鲜味氨基酸谷氨酸（21.97%）、丙氨酸（10.67%）和甘氨酸（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, umami peptides were isolated and purified from air-dried and fermented Megalobrama Amblycephala using ultrafiltration, nanofiltration and reversed phase high performance liquid chromatography (RP-HPLC) and the umami was measured by using electronic tongue. Matrix assisted laser desorption ionization time of flight mass spectrometer (MALDI-TOF-MS), automatic amino acid analyzer and fourier transform infrared spectroscopy (FTIR) was used to measure the molecular mass, amino acid composition and secondary structure of umami peptide to investigate the relationship between structure and umami of peptide. The results showed that a single umami peptide P2a-2 with a molecular mass of 1304.59 Da was purified and identified from air-dried and fermented Megalobrama Amblycephala. Moreover, the umami amino acids such as glutamic acid (21.97%), alanine (10.67%) and glycine (9.51%), the umami enhancer histidine (27.54%), and the secondary structure (beta- turn) with 90.16%, which were found in P2a-2, suggesting that P2a-2 presented the heavy umami due to the high content of umami amino acid and the secondary structure with beta-turn.

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夏文水程水源. 风干武昌鱼中鲜味肽的分离纯化及结构分析[J]. 食品科学, 0, (): 0-0.

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