Isolation, Purification and Structural Identification of Flavor Peptides from Enzymolyzed Parma Ham

doi:10.7506/spkx1002-6630-201013030

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (13): 127-131.doi: 10.7506/spkx1002-6630-201013030

• Basic Research • Previous Articles Next Articles

Isolation, Purification and Structural Identification of Flavor Peptides from Enzymolyzed Parma Ham

DANG Ya-li1 ZHANG Zhong-jian1 YAN Xiao-wei1 WANG Zhang2,* XU Shi-ying2

1. Institute of Materia Medica, Zhejiang Academy of Medical Sciences, Hangzhou 310013, China2. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China

Received:2009-10-23 Revised:2010-04-26 Online:2010-07-01 Published:2010-12-29
Contact: WANG Zhang E-mail:dangyali1978@126.com

Abstract

Abstract:

Nine fractions were obtained by Sephadex G-15 gel filtration chromatography from enzymolyzed Parma ham. G-15-P2-E2 was identified to be a flavor peptide through sensory evaluation analysis and electronic tongue determination. G-15-P2-E2-r1 and G-15-P2-E2-r2 were obtained by semi-preparative RP-HPLC chromatography. Through MS/MS analysis, the amino acid sequence of G-15-P2-E2-r1 was Leu-Ser-Glu-Arg-Tyr-Pro (LSERYP, LP6) or Asn-Gly-Lys-Glu-Thr (NGKET, NT5), and that of G-15-P2-E2-r2 Pro-Asp-Leu-Pro-Asn-Thr (PDLPNT, PT6). Moreover, Leu-Ser-Glu-Arg-Tyr-Pro exhibited flavor properties similar to those of enzymolyzed Parma ham.

Key words: enzymolyzed Parma ham, purification, flavor peptide, structure

CLC Number:

TS264

DANG Ya-li1 ZHANG Zhong-jian1 YAN Xiao-wei1 WANG Zhang2,* XU Shi-ying2. Isolation, Purification and Structural Identification of Flavor Peptides from Enzymolyzed Parma Ham[J]. FOOD SCIENCE, 2010, 31(13): 127-131.

[1]	TIAN Xiaoling, WANG Xiaoxi. Current Status of Mechanochemistry and Its Application Prospects in Wheat Milling [J]. FOOD SCIENCE, 2021, 42(9): 275-282.
[2]	ZHU Zhiyu, HUANG Yongguang. Structure and Diversity Analysis of Mold Community in Main Maotai-flavor Baijiu Brewing Areas of Maotai Town Using High-throughput Sequencing [J]. FOOD SCIENCE, 2021, 42(8): 150-156.
[3]	XIANG Ting, XIA Chen, LIU Jianhua, WANG Chaoran, SHEN Jianfu. Separation, Structural Identification and Anti-tumor Effects of New Compounds from Cordyceps militaris [J]. FOOD SCIENCE, 2021, 42(8): 235-242.
[4]	SUN Zongbao, Wang Tianzhen, Zou Xiaobo, LIU Yuan, Liang Liming, LI Junkui, Liu Xiaoyu. Discrimination between Raw and Restructured Beef Steak Using Hyperspectral and Ultrasound Imaging [J]. FOOD SCIENCE, 2021, 42(8): 257-263.
[5]	WANG Yue, SHAO Lin, LI Qianxue, YI Le, QU Han, WANG Hongli, SHEN Minghao. Aptamer Combined with Quantum Dot for Simultaneous Detection of Staphylococcus aureus and Escherichia coli O157:H7 [J]. FOOD SCIENCE, 2021, 42(8): 305-312.
[6]	LI Jun, KANG Xin, PU Xueli, CUI Huaitian, WANG Shengnan, SONG Hong, ZHU Danshi, LIU He. Effects of Adding Magnesium Chloride and Glutamine Transaminase after Cooling to Different Temperatures on the Rheological Properties of Heat-induced Gels from Whole Soybean Flour [J]. FOOD SCIENCE, 2021, 42(8): 17-21.
[7]	JIA Na, LIN Shiwen, LIU Dan, LIU Dengyong. Improvement Effects of Structural Changes of Pork Myofibrillar Protein Induced by Rutin on Its Gel Properties [J]. FOOD SCIENCE, 2021, 42(8): 67-73.
[8]	SONG Chunyong, HONG Pengzhi, ZHOU Chunxia, CHEN Ailin, FENG Rui. Effect of Soybean Oil and Pre-emulsified Soybean Oil on the Quality of Nemipterus virgatus Surimi Gel [J]. FOOD SCIENCE, 2021, 42(8): 90-97.
[9]	WANG Wei, LI Jinjin, CHI Hai. Purification and Antimicrobial Mechanism of Amylocyclicin W5 Produced by Bacillus amyloliquefaciens DH8030 [J]. FOOD SCIENCE, 2021, 42(7): 29-34.
[10]	CHEN Mo, ZHANG Jingxiang, HU Enhua, WU Linhai, ZHANG Yi. Data Mining Model for Food Safety Incidents Based on Structural Analysis and Semantic Similarity [J]. FOOD SCIENCE, 2021, 42(7): 35-44.
[11]	ZHU Xiuqing, WANG Ziyue, LI Meiying, WANG Yuan, LI Zhimin, YANG Hongzhe, ZHANG Na, SUN Bingyu. Effect of Heat Treatment on the Stability of Hemp Seed Milk and Characterization of Protein Structure [J]. FOOD SCIENCE, 2021, 42(7): 68-73.
[12]	ZHANG Qiyue, ZHANG Shikai, XI Liangqing, DU Haiyun, WU Peng. Effects of Different Extraction Methods on the Structure, Physicochemical and Functional Properties of Water-Soluble Dietary Fiber from Cherry Wine Dregs [J]. FOOD SCIENCE, 2021, 42(7): 98-105.
[13]	ZHANG Huan, DAI Hongjie, CHEN Yuan, GAO Huanqiu, LIU Jiao, MA Liang, YU Yong, ZHANG Yuhao. Preparation and Structure Characterization of Lemon Seed Cellulose Nanofibrils Using Ionic Liquid-Assisted Ball Milling [J]. FOOD SCIENCE, 2021, 42(7): 120-127.
[14]	NI Dawei, XU Wei, ZHANG Wenli, MU Wanmeng. Progress in Research on Microbial Inulosucrase and Its Applications in Foods [J]. FOOD SCIENCE, 2021, 42(7): 260-266.
[15]	HE Wenjie, WU Binbin, XU Wei, WANG Hongxun, YI Yang, LEI Feifei. Effect of Flavonoids from Gordon Euryale Seeds on the Structure of Heat-treated Myofibrillar Proteins [J]. FOOD SCIENCE, 2021, 42(6): 46-52.

Isolation, Purification and Structural Identification of Flavor Peptides from Enzymolyzed Parma Ham

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments